Raspberry Cornmeal Muffins
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
12
ingredients
- 1 1⁄2 cups all-purpose flour
- 2 1⁄2 cups yellow cornmeal
- 1 1⁄2 cups sugar
- 1 tablespoon baking powder
- 3⁄4 teaspoon salt
- 2 cups low-fat buttermilk
- 1⁄2 cup apricot nectar
- 3 tablespoons grapeseed oil
- 2 teaspoons vanilla extract
- 1 teaspoon orange zest
- 4 large egg whites
- 2 cups frozen raspberries
directions
- 1.Preheat the oven to 375 degrees F. Line a 12-cup muffin pan with paper liners or 6-inch squares of parchment paper and mist with cooking spray. (Use parchment paper if you want a more domed muffin; the batter will cling to the paper as it rises.)
- 2. Whisk the flour, cornmeal, 3/4 cup sugar, the baking powder and salt in a medium bowl. In another bowl, whisk the buttermilk, apricot nectar, grapeseed oil, vanilla extract and orange zest until combined.
- 3. Beat the egg whites and remaining 3/4 cup sugar in a large bowl with a mixer on medium-high speed until stiff peaks form, about 8 minutes. Whisk the buttermilk mixture into the dry ingredients until just moistened. Gently fold in the egg-white mixture until almost combined, then fold in the raspberries; do not overmix.
- 4. Divide the batter among the prepared cups (an ice cream scoop works well). Bake until a toothpick inserted into a muffin comes out clean, 30 to 35 minutes. Remove the muffins from the pan and cool on a rack.
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