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Measurements

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


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