Sugar Free Blueberry Cornmeal Muffins - cooking recipe

Ingredients

1 1/2 cups apple juice concentrate, thawed
1/2 cup prune puree or 1/2 cup prune baby food
1/2 cup buttermilk
3 eggs
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup cornmeal
2 teaspoons lemon zest, grated
2 cups frozen blueberries, unthawed (divided)

Preparation

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.