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. Sweet and
Natural Baking