Low-fat corn muffins

Ingredients:

• 1.5 cups of flour
• 2.5 cups yellow cornmeal
• 1.5 cups of sugar
• 1 tbsp. baking powder
• 3/4 tsp salt
• 2 tbsp. low-fat curdled milk
• 1/2 cup apricot juice with pulp
• 3 tablespoons grape seed oil
• 2 tsp vanilla extract
• 1 teaspoon orange zest
• 4 large egg whites
• 2 cups frozen raspberries

Preparation:

1. Preheat the oven to 375°F (190°C). Line a 12-muffin pan with paper liners or 6-inch squares of parchment paper and coat with cooking spray. Use parchment paper if you want a more domed muffin top; the batter will stick to it as it rises.
2. In a medium bowl, whisk together the all-purpose flour, cornflour, 3/4 cup sugar, baking powder, and salt. In another bowl, whisk together the buttermilk, apricot juice, grapeseed oil, vanilla extract, and orange zest until combined.
3. In a large bowl, beat the egg whites with 3/4 cup of the remaining sugar with a mixer on medium-high speed until stiff peaks form, about 8 minutes. Using a whisk, quickly fold the buttermilk mixture into the dry ingredients until moistened. Gently fold in the beaten whites first until almost combined, then the raspberries. Try not to overmix.
4. Spread the batter into the prepared muffin pans (an ice cream scoop works well). Bake until a toothpick inserted into the muffin comes out clean (30-35 minutes). Remove the muffins from the pans and cool on a wire rack.