Blueberry Cornmeal Muffins - sugarfree

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Blueberry Cornmeal Muffins - sugarfree

(Recipe adapted from Mani of Mani's Bakery, Los Angeles, CA)

 

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)

 

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.

 

*Nutritional Information Per Serving:

150 calories, 4g protein, 1.5g fat, 2g fiber, 30g carbohydrate, 40mg

cholesterol, 150 mg sodium.

 

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