To Try: Raspberry-Orange Corn Muffins

From Weight Watchers: What to Cook Now

Raspberry-Orange Corn Muffins

1 1/2 cups all-purpose flour
1/2 cup cornmeal
6 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup low-fat buttermilk
3 tablespoons canola oil
1 large egg
1 tablespoon grated orange zest
1 1/2 cups fresh or frozen raspberries

1.  Preheat oven to 400 degrees.  Line 12-cup muffin pan with paper liners.

2.  Whisk together flour, cornmeal, 5 tablespoons sugar, baking powder, baking soda, and salt in large bowl.  Whisk together buttermilk, oil, egg, and orange zest in small bowl.  Add buttermilk mixture to flour mixture and stir just until flour mixture is moistened.  Gently stir in raspberries.

3.  Fill muffin cups evenly with batter and sprinkle evenly with remaining 1 tablespoon sugar. Bake until muffins spring back when lightly pressed, 15-20 minutes.  Let cool in pan on wire rack 5 minutes.  Remove muffins from pan and let cool on rack about 15 minutes longer. Serve warm.

Notes: Store at room temp for 3 days or freeze for up to 3 months.