Recipes for the Soul----Sugar Free Blueberry Cornmeal Muffins

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Sugar Free Blueberry Cornmeal Muffins 1 1/2 cups apple juice concentrate, thawed1/2 cup Prune Puree (recipe follows)1/2 cup buttermilk3 eggs2 1/2 cups all-purpose flour1 1/2 tsp. baking soda1/2 tsp. salt1/2 tsp. cornmeal2 tsp. grated lemon peel2 cups frozen blueberries, unthawed (divided)Heat oven to 375 degrees. Coat 18, 2 3/4-inch muffin tin cups withvegetable cooking spray. In mixer bowl, combine concentrate, puree,buttermilk and eggs, beat thoroughly.Sift together flour, soda and salt; add to wet ingredients with cornmealand lemon peel; mix just until blended. Gently stir in 1 1/2 cups of theblueberries. Spoon batter into prepared muffin tin cups, dividingequally. Top each muffin with a few of the remaining blueberries. Bakeabout 20 minutes or until pick inserted into centers comes out clean.Cool on rack.Makes 18 muffins.*Nutritional Information Per Serving: 150 calories, 4g protein, 1.5gfat, 2g fiber, 30g carbohydrate, 40mg cholesterol, 150 mg sodium.Prune Puree2 2/3 cups (1 pound) pitted prunes3/4 cup hot waterCombine prunes and water in container of food processor. Process about 1minute until pureed. Puree may be covered and refrigerated up to 2months.Sweet and Natural Baking===========Note:If you can't use sugar for various reasons, you can alwayssubsitute with honey,applesauce, or natural fruit.===========

 

 

 

 

 

 

 

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