Raspberry Lemon Cornmeal Muffins

INGREDIENTS

1 1/2 cups

all-purpose flour

3/4 cup

cornmeal

1/4 cup

Truvia Baking Blend (see sugar substitution note below)

1 1/2 tsp

baking powder

1/2 tsp

baking soda

1/2 tsp

ground cinnamon

1/4 tsp

salt

2 tsp

finely grated lemon zest

1 1/4 cups

low-fat buttermilk plus about 2 tablespoons for tops

large eggs, separated

2 tbsp

unsalted butter melted

1 1/2 cups

raspberries, rinsed, drained and patted dry

Nonstick cooking spray (I use Coconut Oil Spray from Trader Joe’s)