• Prep Time: 20 mins
  • Cooking Time: 30 mins
  • Serves: 12

Raspberry Corn Muffins

  • Recipe Submitted by on

 Ingredients List

  • 1½ cups all-purpose flour
  • 2½ cups yellow cornmeal
  • 1½ cups sugar
  • 1 tablespoon baking powder
  • ¾ teaspoon salt
  • 2 cups low-fat buttermilk
  • ½ cup apricot nectar
  • 3 tablespoons grape seed oil
  • 2 teaspoons vanilla extract
  • 1 teaspoon grated orange zest
  • 4 large egg whites
  • 2 cups frozen raspberries


Preheat oven to 375F.
In a large bowl whisk all the dry ingredients together.
In a medium size bowl mix together the buttermilk, apricot nectar, grape seed oil, vanilla, and orange zest.
In a separate bowl beat the egg whites until peaks form.
Gradually mix the buttermilk mixture into the dry ingredients, and then gently fold in the egg whites, followed with the raspberries. (Just mix until combined so as not to break up the berries.)
Spray 12 large muffin cups with cooking spray and divide the batter between the 12 cups. (If you use a cupcake tin this recipe will make 24.) Bake for 30 minutes or until a tooth pick inserted in the center comes out clean. Let cool for a few minutes, remove the muffins to a wire rack for cooling.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?