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Lowfat Blueberry Cornmeal Muffins

Prep Time 15 minutes    Cook Time 25 minutes     Serves 18

Ingredients

No-stick cooking spray
1 1/2 cups (12-ounce container) apple juice concentrate, thawed
1/2 cup Dried Plum Puree (prune puree)
1/2 cup lowfat buttermilk
3 large eggs, lightly beaten
2 1/2 cups all-purpose flour
1/2 cup cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons grated lemon peel
2 cups fresh blueberries or frozen blueberries, unthawed (divided)

Directions

Heat oven to 350°F. Lightly coat 18 medium muffin cups with cooking spray; set aside. In large bowl, combine apple juice concentrate, Dried Plum Puree, buttermilk and eggs until well blended; set aside. In medium bowl, combine flour, cornmeal, baking powder and salt; add to dried plum mixture, stirring until just moistened. (Do not overmix.) Gently stir in lemon peel and 1 1/2 cups blueberries; fill muffin cups three-fourths full. Sprinkle tops with remaining blueberries; bake 20 to 22 minutes or until wooden pick inserted into centers comes out clean. Cool in pans 5 minutes. Serve warm or remove from pans and cool on wire rack.

Tip: – 1/2 cup skim milk mixed with 2 teaspoons vinegar can be substituted for buttermilk. Proceed as above.

Plum Purée:
In a food processor, blend the 1 cup of canned prunes along with the liquid in a blender until it is a smooth puree.  Makes approximately 1 cup.

Recipe created by Mäni of Mäni?s Bakery (Los Angeles, CA).

Nutritional Information

Calories
155
Cholesterol
36mg
% of Calories from Fat
8%
Total Fat
1g
Sodium
182mg
Carbohydrates
32g
Protein
3g
Fiber
2g
Potassium
150mg
 

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