1-1/2 cups apple juice concentrate, thawed
1/2 cup prune puree (recipe follows)*
1/2 cup buttermilk
2-1/2 cups all-purpose flour
1-1/2 teaspoon baking soda
1/2 teaspoons salt
1/2 teaspoons cornmeal
2 teaspoons 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.
Recipe makes 18 muffins.
2-2/3 cups (1 pound) pitted prunes
3/4 cup hot water
Combine prunes and water in container of food processor. Process about one minute until pureed. Puree may be covered and refrigerated up to two months.
Nutritional information per muffin: