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Make this for: Breakfast
Category: Breads & Muffins
This Recipe Makes: 18 Serving(s)
(NOTE: used reduced fat buttermilk and unsweetened frozen blueberries)
What you'll need
1 1/2 cupapple juice concentrate, thawed
2 1/2 cupall-purpose flour
1 1/2 tsp.baking soda
2 tsp.grated lemon peel
2 cupfrozen blueberries, unthawed (divided)
2 2/3 cuppitted prunes (1 pound) (prune puree)
3/4 cuphot water (prune puree)
Step 1 Prune Puree: 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.
Step 2 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.
Step 3 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.