Low-fat corn muffins

Votes: 3

Time: 1 hour.
Complexity: easily
Servings: 12

Nutritional value per serving:

Calories 293, total fat 5 G., saturated fats 1 G., proteins 7 G., carbohydrates 60 G., fiber 3 G., cholesterol 3 mg, sodium 338 mg, sugar - G.

Muffins have become the most popular low-fat dessert. This recipe is a great find for those who enjoy baking but are mindful of their fat intake for certain reasons (no more than 15-30 grams of fat at a time). Muffins are perfect for breakfast; their orange-zested aroma and moist texture will set the mood for the day. For added flavor, any berries are suitable, such as raspberries, cranberries, blueberries, or berry sauce, which can be drizzled over the muffins.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

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

Ingredient Substitution Suggestions

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Recipes with similar ingredients: corn flour, sour milk, Apricot nectar, grape seed oil, Orange zest, eggs, raspberry

Cooking the dish according to the recipe:

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.
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.

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.
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.

Categories:

recipe / Calorie content of prepared meals / Quick breakfasts / Breakfast / Bakery / Unsweetened cookies and muffins / / Food Network - recipes / American cuisine

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