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Low-Fat Raspberry-Corn Muffins

Vegetarian • 1 hr to make • Makes 12 muffins

Produce

1 tsp Orange, zest
2 cups Raspberries, frozen

Refrigerated

4 Egg whites, large

Baking & Spices

1 1/2 cups All-purpose flour
1 tbsp Baking powder
2 1/2 cups Cornmeal, yellow
3/4 tsp Salt
1 1/2 cups Sugar
2 tsp Vanilla extract

Oils & Vinegars

1 Cooking spray
3 tbsp Grapeseed oil

Drinks

1/2 cup Apricot nectar

Dairy

2 cups Buttermilk, low-fat

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