Ingredients:
1-1/2 cups apple juice concentrate, thawed
1/2 cup prune puree (recipe follows)*
1/2 cup buttermilk
Three eggs
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)
Directions:
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.
*Prune Puree
Ingredients:
2-2/3 cups (1 pound) pitted prunes
3/4 cup hot water
Directions:
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:
Calories: 150
Protein: 4g
Fat: 1.5g
Fiber: 2g
Carbohydrate: 30g
Cholesterol: 40mg
Sodium: 150mg
