Best 8 Low Fat Raspberry Corn Muffins Recipes

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Raspberry corn muffins are a delicious and nutritious snack or breakfast option, but they can also be high in fat and calories. If you're looking for a healthier version of this classic treat, there are many ways to reduce the fat content without sacrificing flavor. This article will provide you with some tips for making low-fat raspberry corn muffins, as well as a few delicious recipes to try.

Let's cook with our recipes!

RASPBERRY CORN MUFFINS



Raspberry Corn Muffins image

I don't recall where I got this recipe, but these golden muffins have been a hit whenever I made them for brunch or give them as gifts. They're moist, yummy and good for you, too. -Jane Bray, Temple Terrace, Florida

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 10

1 cup all-purpose flour
1 cup cornmeal
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, room temperature, lightly beaten
1 1/2 cups fat-free plain yogurt
2 tablespoons butter, melted
1 cup fresh raspberries

Steps:

  • In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. In another large bowl, combine the eggs, yogurt and butter until smooth. Stir in dry ingredients just until moistened. Fold in raspberries., Coat muffin cups with cooking spray; fill three-fourths full. Bake at 375° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to wire rack. Serve warm.

Nutrition Facts : Calories 164 calories, Fat 3g fat (2g saturated fat), Cholesterol 41mg cholesterol, Sodium 175mg sodium, Carbohydrate 29g carbohydrate, Fiber 2g fiber), Protein 5g protein.

FRESH RASPBERRY MINI CORN MUFFINS



Fresh Raspberry Mini Corn Muffins image

I can't write a cookbook about comfort food without including corn muffins; they're my guilty pleasure. Corn muffins can be dry and tasteless but allowing the batter to sit for 15 minutes gives the dry ingredients time to absorb the wet ones and results in moister muffins. This is a variation on my favorite Raspberry Corn Muffins from The Barefoot Contessa Cookbook made with fresh raspberries instead of raspberry jam.

Provided by Ina Garten Bio & Top Recipes

Time 50m

Yield 48 muffins

Number Of Ingredients 11

Baking spray with flour, such as Pam
3 cups all-purpose flour
1 cup granulated sugar
1 cup fine cornmeal, such as Indian Head
2 tablespoons baking powder
1 tablespoon kosher salt
2 cups whole milk
2 extra-large eggs
1/2 pound (2 sticks) unsalted butter, melted
12 ounces firm fresh raspberries
2 tablespoons turbinado sugar, such as Sugar in the Raw

Steps:

  • Preheat the oven to 375 degrees F. Arrange two racks evenly spaced in the oven. Generously spray two mini muffin pans (24 mini muffins each) with the baking spray, including the tops of the pans.
  • In a large bowl, whisk together the flour, granulated sugar, cornmeal, baking powder, and salt. In a separate bowl whisk together the milk, eggs, and butter. Make a well in the middle of the dry ingredients, pour the wet ingredients into the well, and stir with a rubber spatula, just until combined. (Don't worry if it's a little lumpy.) Set the batter aside for 15 minutes.
  • When the batter has rested, fold the raspberries into the batter with the spatula. With a small (1 3/4-inch) ice cream scoop (you can also use a spoon), fill each muffin cup with a rounded scoop of batter, making sure each one contains some raspberries. Sprinkle the full 2 tablespoons of turbinado sugar on the muffins.
  • Bake for 20 minutes, until the muffins spring back when gently touched and a cake tester comes out clean. Serve warm or at room temperature.
  • Make ahead: Prepare the batter completely, cover, and refrigerate. Scoop and bake the next day.

LOW-FAT JALAPENO CORNBREAD MUFFINS



Low-Fat Jalapeno Cornbread Muffins image

This was inspired by Normaone's Low-fat Southern Cornbread, which is a great recipe, and includes several changes that I made to suit our taste, including adding low-fat cheese and fat free sour cream. I used an artificial sweetener that measures cup for cup. This recipe creates a dense, slightly sweet cornbread with a kick! Like it spicier? Add more jalapenos!

Provided by Jennifer78

Categories     Quick Breads

Time 28m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 10

1 cup yellow cornmeal
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup low calorie sweetener
1 cup fat free sour cream
1/2 cup egg substitute
3/4 cup corn or 3/4 cup mexicorn, drained
2 jalapenos, finely chopped
1/2 cup low-fat cheddar cheese or 1/2 cup Mexican blend cheese

Steps:

  • Preheat oven to 400 degrees and spray a 12 cup muffin tin with cooking spray.
  • Combine cornmeal, flour, low calorie sweetener, baking soda and salt in a bowl. Add all other ingredients and mix until thoroughly moistened. Divide batter between muffin cups.
  • Bake 16-18 minutes or until muffins spring back when touched lightly in the center.

Nutrition Facts : Calories 135.6, Fat 1.6, SaturatedFat 0.5, Cholesterol 3, Sodium 270, Carbohydrate 25, Fiber 1.4, Sugar 5, Protein 5.8

LOW FAT CORNBREAD MUFFINS



Low Fat Cornbread Muffins image

Make and share this Low Fat Cornbread Muffins recipe from Food.com.

Provided by AmyEMurphy

Categories     Breads

Time 35m

Yield 12 muffins

Number Of Ingredients 8

1 cup yellow cornmeal
1/2 cup whole wheat flour
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup unsweetened applesauce
3/4 cup skim milk
1/4 cup egg white
1 (19 ounce) can cream-style corn

Steps:

  • Pre heat oven to 375.
  • Spray muffin tins with PAM.
  • Mix all ingreadients together.
  • Fill 12 muffin tins (they will be quite full).
  • Bake for 25 minutes.

Nutrition Facts : Calories 98.5, Fat 0.7, SaturatedFat 0.1, Cholesterol 0.3, Sodium 337, Carbohydrate 21.5, Fiber 1.9, Sugar 2.2, Protein 3.4

LOW-FAT CORN MUFFINS



Low-Fat Corn Muffins image

"These quick corn muffins use applesauce in place of oil," explains Gary Raymond of Seattle, Washington. "My friends say they're the best."

Provided by Taste of Home

Time 30m

Yield 1-1/2 dozen.

Number Of Ingredients 10

1-1/3 cups all-purpose flour
1-1/3 cups cornmeal
1/3 cup nonfat dry milk powder
1/4 cup sugar
4 teaspoons baking powder
1/4 teaspoon salt
1 can (8-1/4 ounces) cream-style corn
3/4 cup water
1/2 cup egg substitute
1/2 cup unsweetened applesauce

Steps:

  • In a bowl, combine the first six ingredients. In another bowl, combine corn, water, egg substitute and applesauce; mix well. Stir in dry ingredients just until moistened. Fill muffin cups coated with cooking spray two-thirds full. Bake at 350° for 17-20 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 105 calories, Fat 1g fat, Cholesterol 0 cholesterol, Sodium 199mg sodium, Carbohydrate 22g carbohydrate, Fiber 3g protein.

RASPBERRY-CINNAMON MUFFINS



Raspberry-Cinnamon Muffins image

These delicious raspberry muffins are low fat and dairy free.

Provided by Cora

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 30m

Yield 12

Number Of Ingredients 8

1 cup packed light brown sugar
1 cup applesauce
1 large egg
1 ½ cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
1 ½ cups frozen raspberries

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a muffin tin with paper liners.
  • Stir brown sugar, applesauce, and egg in a bowl until well combined. Add flour, baking soda, cinnamon, and salt; stir until just combined. Fold in raspberries gently.
  • Use a disher scoop to portion uniform amounts of batter into the prepared muffin tin.
  • Bake in the preheated oven until muffins are golden brown and a toothpick inserted into the center comes out clean, 15 to 20 minutes. Remove muffins from the tin immediately and cool on a wire rack.

Nutrition Facts : Calories 149.3 calories, Carbohydrate 34.2 g, Cholesterol 15.5 mg, Fat 0.7 g, Fiber 1.8 g, Protein 2.3 g, SaturatedFat 0.2 g, Sodium 265.9 mg, Sugar 20.7 g

RASPBERRY CORN MUFFINS



Raspberry Corn Muffins image

Categories     Bread     Breakfast     Brunch     Bake     Vegetarian     Quick & Easy     Yogurt     Raspberry     Cornmeal     Gourmet     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 muffins

Number Of Ingredients 10

1 cup yellow cornmeal
1 cup all-purpose flour
1/2 cup sugar
1 teaspoon double-acting baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1 1/4 cups plain yogurt
1/2 stick (1/4 cup) unsalted butter, melted and cooled
1 cup fresh raspberries

Steps:

  • Preheat the oven to 375°F. and butter well twelve 1/2-cup muffin tins. In a bowl whisk together the cornmeal, the flour, the sugar, the baking powder, the baking soda, and the salt. In another bowl whisk together the eggs, the yogurt, and the butter, add the flour mixture, and stir the batter until it is just combined. Fold in the raspberries gently, divide the batter among the muffin tins, and bake the muffins in the middle of the oven for 20 minutes, or until a tester comes out clean. Let the muffins cool in the tins on a rack for 3 minutes, turn them out onto the rack, and let them cool completely. The muffins may be made 1 day in advance and kept in an airtight container.

RASPBERRY-LEMON CORN MUFFINS



Raspberry-Lemon Corn Muffins image

Categories     Bread     Fruit     Breakfast     Brunch     Bake     Quick & Easy     Raspberry     Lemon     Cornmeal     Summer     Gourmet

Yield Makes 15 muffins

Number Of Ingredients 13

1 cup all-purpose flour
1 cup yellow cornmeal
3/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 tablespoons finely grated fresh lemon zest
1 1/2 sticks (3/4 cup) unsalted butter, melted and cooled
3/4 cup whole milk
2 large egg yolks
1 whole large egg
1 1/2 cups raspberries (6 ounces)
2 to 3 tablespoons sanding (coarse) or granulated sugar
paper or foil muffin-cup liners

Steps:

  • Preheat oven to 400°F and line 15 (1/3-cup) muffin cups with liners, dividing evenly between 2 pans (muffins cook more evenly with empty cups among them).
  • Whisk together flour, cornmeal, granulated sugar, baking powder, salt, and zest in a large bowl. Whisk together butter, milk, yolks, and whole egg and stir into flour mixture until just combined.
  • Gently stir in berries and divide batter evenly among cups (each cup will be about three fourths full).
  • Bake in middle of oven (or upper and lower thirds if necessary) 10 minutes, then sprinkle tops evenly with sanding sugar. Bake muffins until tops are golden and a tester comes out clean, about 7 minutes more. Remove muffins from pans and cool on a rack.

Tips:

  • Use fresh or frozen raspberries. Fresh raspberries are ideal, but frozen raspberries work well too. If using frozen raspberries, thaw them before using.
  • Don't overmix the batter. Overmixing can make the muffins tough. Mix just until the ingredients are combined.
  • Fill the muffin cups almost to the top. This will help the muffins rise properly.
  • Bake the muffins at a high temperature for a short time. This will help create a muffin that is moist and tender on the inside and slightly crispy on the outside.
  • Let the muffins cool completely before serving. This will help them hold their shape.

Conclusion:

These low-fat raspberry corn muffins are a delicious and healthy snack or breakfast option. They're easy to make and can be customized with different fruits or nuts. So next time you're looking for a healthy muffin recipe, give these raspberry corn muffins a try!

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