Low-Fat Raspberry-Corn Muffins

Directions

1. 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.
2. 2
   (Use parchment paper if you want a more domed muffin; the batter will cling to the paper as it rises.)
3. 3
   Whisk the flour, cornmeal, 3/4 cup sugar, the baking powder and salt in a medium bowl.
4. 4
   In another bowl, whisk the buttermilk, apricot nectar, grapeseed oil, vanilla extract and orange zest until combined.
5. 5
   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.
6. 6
   Whisk the buttermilk mixture into the dry ingredients until just moistened.
7. 7
   Gently fold in the egg-white mixture until almost combined, then fold in the raspberries; do not overmix.
8. 8
   Divide the batter among the prepared cups (an ice cream scoop works well).
9. 9
   Bake until a toothpick inserted into a muffin comes out clean, 30 to 35 minutes.
10. 10
    Remove the muffins from the pan and cool on a rack.
11. 11
    Per muffin: Calories 293; Fat 5 g (Saturated 1 g); Cholesterol 3 mg; Sodium 338 mg; Carbohydrate 60 g; Fiber 3 g; Protein 7 g
12. 12
    Photograph by Stephanie Foley