Side Pannel
Raspberry Corn Muffins
Raspberry Corn Muffins
- Recipe Submitted by maryjosh on 05/09/2018
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
Directions
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.
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.
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