Ingredients:
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)
Instructions:
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.
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.
Servings: 18 muffins
Nutrition Facts:
Amount Per Serving:
Calories 150
Fat 1.5 g, Cholesterol 40
mg,
Sodium - 150 mg,
Courtesy Of: http://www.pastrywiz.com/
