Sugar Free Blueberry Cornmeal Muffins |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 10 |
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Ingredients:
1 1/2 cups apple juice concentrate, thawed |
1/2 cup prune puree or 1/2 cup prune baby food |
1/2 cup buttermilk |
3 eggs |
2 1/2 cups all-purpose flour |
1 1/2 teaspoons baking soda |
1/2 teaspoon salt |
1/2 cup cornmeal |
2 teaspoons lemon zest, grated |
2 cups frozen blueberries, unthawed (divided) |
Directions:
1. Heat oven to 375 degrees.
2. Coat 18, 2 3/4-inch muffin tin cups with vegetable cooking spray.
3. In mixer bowl, combine concentrate, puree, buttermilk and eggs, beat thoroughly.
4. Sift together flour, soda and salt; add to wet ingredients with cornmeal and lemon peel; mix just until blended.
5. Gently stir in 1 1/2 cups of the blueberries.
6. Spoon batter into prepared muffin tin cups, dividing equally.
7. Top each muffin with a few of the remaining blueberries.
8. Bake about 20 minutes or until pick inserted into centers comes out clean.
9. Cool on rack.
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