Low-Fat Raspberry-Corn Muffins Recipe

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Nutrition per serving    (USDA % daily values)
CAL
315
FAT
16%
CHOL
1%
SOD
23%

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Ingredients for 12 servings

1 1/2 cups sugar

1/2 cup apricot nectar

3 tablespoons grapeseed oil

2 teaspoons vanilla extract

2 cups frozen raspberries

Cooking spray

2 1/2 cups yellow cornmeal

3/4 teaspoon salt

1 teaspoon grated orange zest

1 tablespoon baking powder

1 1/2 cups all-purpose flour

4 large egg whites

2 cups low-fat buttermilk

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