12 Servings 35 min Cook
1 Spray , about 1/3 second Pam Cooking Spray
1 1/2 Cup Wheat Flour
2 1/2 Cup Cornmeal
1 1/2 Cup Sugar
1 Tbsp Baking Powder
3/4 Tsp Salt
2 Cup Buttermilk
1/2 Cup Apricot Nectar
3 Tbsp Grapeseed Oil
2 Tsp Vanilla Extract
1 Tsp Orange Zest
4 Large Egg White
2 Cup Raspberries
Preheat the oven to 375 degrees F.
Line a 12-cup muffin pan with paper liners
Whisk the flour, cornmeal, 3/4 cup sugar, 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.
Recipe inspired by: http://www.