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Low-Fat Raspberry-Corn Muffins

Popis receptu: 
Low-Fat Raspberry-Corn Muffins
Autor: Radka Malečková
Hodnocení:
Zatím nehodnoceno
Počet porcí: 12
Doba přípravy: Do hodiny

Ingredience

    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 grated orange zest 4 large egg whites 2 cups frozen raspberries

Příprava jídla

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.
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