| Level: | Easy |
| Total: | 1 hr |
| Prep: | 25 min |
| Cook: | 35 min |
| Yield: | 12 muffins |
Ingredients
- Cooking spray
- 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
Instructions
- 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.)
- 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.
- 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.
- 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.
Nutrition Facts
| Calories | 293 |
| Total Fat | 5 grams |
| Saturated Fat | 1 grams |
| Cholesterol | 3 milligrams |
| Sodium | 338 milligrams |
| Carbohydrates | 60 grams |
| Dietary Fiber | 3 grams |
| Protein | 7 grams |
Reviews
These are the best. I’ve been making these since April 2010(recipe published. I cut the recipe in half and made 8 standard size muffins or 6 large muffins.I substitute 1T applesauce and 1/2 T of toasted almond oil for the grape seed oil to cut down on fat. I also use Whole Wheat pastry flour for the AP flour. Replaced the sugar with honey or cut the sugar(see below. You should use 100% apricot nectar juice.
3/4 sugar = 12 T / 2 = 6 just made them using 5T for flour and 5T for egg whites
Approxametly 50 calories per tablesppons: 12 x 50 = 600
60 calories per tablesppons honey
Honey 3/4c to 1c sugar
Used 3 T sugar with egg whites (cut 3T used 3 T honey in batter (ratio here is 1/2 to 1
3 x 50 = 150 + 180(honey = 330 calories
I also tried them with frozen wild Maine blueberries (used 1 3/4c for half recipe and either Meyer lemon or regular lemon zest….fantastic!
Way to sweet and one can not appreciate the corn meal. I use special ground corn meal. I also tried it with off the shelf Albers yellow corn meal. Both turned out really awful. Too sweet! I would just make my regular wonderful corn muffins and add whatever fruit I wish. I also do them with an added cup of cubed Jack cheese and one small tin of Ortega diced Anaheim chilies and 1/4 cup of sliced scallions.
This is a great addition for soup dinners or chili meals with a lovely Frisee` salad.
This is a great addition for soup dinners or chili meals with a lovely Frisee` salad.
I love rasberries in muffins.
It made 48 regular sized muffins for me, which is great my family eats them up fast. Great taste for a corn muffin was little sweeter than I thought it would be but mighty tasty for a corn muffin.
Good taste but the amount of muffins producted was way over the 12 expected. The apricot nectar is quite sweet so I would also suggest not putting in the 3/4 cup of sugar with the egg whites. Still doesn’t seem like a “low-fat” recipe but will try it again with reduced ingredients.
As everyone’s said, the recipe makes about 24 muffins. I was also shocked at the amount of sugar. I only used one cup. These muffins came out a bit dense for my liking. I love corn bread and corn muffins (with honey for breakfast, so I was hoping these would be light and fluffy (especially with the whipped whites. They are very tasty, though. Maybe they don’t need regular flour at all? I’ll have to experiment.
The yield for me was an 8 mini loaf pan plus 3 regular sized muffins! Really pretty quick to whip up and a very nice flavor and consistency. Great that you get so many for your effort.
Very moist & delicious. The muffins have great texture and are a great change from the usual breakfast muffins due to the use of corn meal. I used white corn meal and it didn’t make any difference. As with the other reviews (which I wish I had read before I made the muffins), the amounts of the ingredients are way off. The recipe makes at least 2 dozen. Also, my muffins were done perfectly after 25 minutes.
This recipe is printed under the headline “LIGHTEN UP”. Don’t believe it! it uses
1 1/2 cups of sugar! And they say that is for only 12 muffins! (that would be 1/8 of a cup of sugar PER muffin!) The good news is that this recipe makes double the amount they say. Expect to make 24 not 12 muffins. The cooking time is also completely off. Do not set the oven for 30 minutes and walk away. my muffins were finished cooking in only 23 minutes and would have been completely over cooked had I left them for 30 to 35 min as suggested in the recipe. Just out of curiosity, I checked the muffin recipe I have been using to make fruit muffins (blueberry or raspberry or strawberry) for 20 years to compare…it only has 1/2 cup of sugar in it. and then I checked the corn muffin recipe I use all the time…it only uses 4 tablespoons of sugar. I understand that they were reducing the fat by eliminating the egg yolks but they still used 3 tablespoons of oil and made them so sweet that the extra calories make it not worth it. The taste was average at best. These were definitely not worth the expense or the effort. Try a different recipe.
1 1/2 cups of sugar! And they say that is for only 12 muffins! (that would be 1/8 of a cup of sugar PER muffin!) The good news is that this recipe makes double the amount they say. Expect to make 24 not 12 muffins. The cooking time is also completely off. Do not set the oven for 30 minutes and walk away. my muffins were finished cooking in only 23 minutes and would have been completely over cooked had I left them for 30 to 35 min as suggested in the recipe. Just out of curiosity, I checked the muffin recipe I have been using to make fruit muffins (blueberry or raspberry or strawberry) for 20 years to compare…it only has 1/2 cup of sugar in it. and then I checked the corn muffin recipe I use all the time…it only uses 4 tablespoons of sugar. I understand that they were reducing the fat by eliminating the egg yolks but they still used 3 tablespoons of oil and made them so sweet that the extra calories make it not worth it. The taste was average at best. These were definitely not worth the expense or the effort. Try a different recipe.
I made these muffins this morning. I had wanted to make them since my April magazine arrived but kept forgetting to buy Grapeseed Oil and Apricot Nectar. I was PLEASANTLY surprised when I filled my muffin cups and saw that there was more batter. I was able to make 24 standard size muffins. My only question is if the per muffin calorie count is rated on this making 12 muffins instead of 24. I guess that means you get two! I got a thumbs up from my entire family. I will definitely make these again. Thanks for a great new recipe!