Blueberry Cornmeal Muffins(Sugar Free)

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Blueberry Cornmeal Muffins - sugarfree

 

1 1/2 cups apple juice concentrate, thawed

1/2 cup Prune Puree (recipe follows)

1/2 cup buttermilk

3 eggs

2 1/2 cups all-purpose flour

1 1/2 tsp. baking soda

1/2 tsp. salt

1/2 tsp. cornmeal

2 tsp. grated lemon peel

2 cups frozen blueberries, unthawed (divided)

 

Directions:

 

Heat oven to 375 degrees.

Coat 18, 2 3/4-inch muffin tin

cups with vegetable cooking spray.

In mixer bowl, combine concentrate, puree,

buttermilk and eggs, beat thoroughly.

 

Sift together flour, soda and salt;

add to wet ingredients with cornmeal and lemon peel;

mix just until blended.

Gently stir in 1 1/2 cups of the blueberries.

Spoon batter into prepared muffin tin cups,

dividing equally.

Top each muffin with a few of the remaining blueberries.

Bake about 20 minutes or until pick inserted

into centers comes out clean.

Cool on rack.

 

Makes 18 muffins.

 

Prune Puree

2 2/3 cups (1 pound) pitted prunes

3/4 cup hot water

 

Combine prunes and water in container of food processor.

Process about 1 minute until pureed.

Puree may be covered and refrigerated up to 2 months.

 

 

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