LOWFAT BLUEBERRY CORNMEAL MUFFINS
Prep Time: 15 minutes
Servings: 18
Ingredients
• No-stick cooking spray
• 1 1/2 cups (12-ounce container) apple juice concentrate, thawed
• 1/2 cup Dried Plum 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)
Preparation
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.
Dried Plum Purée: (Makes 1/2 cup)
In food processor container, combine 2/3 cup (4 ounces) pitted dried plums and 3 tablespoons water; process on and off until finely chopped.
Nutritional Information (per serving)
Calories 155
Cholesterol 36mg
% of Calories from Fat 8%
Fat 1g
Sodium 182mg
Carbohydrates 32g
Protein 3g
Fiber 2g
California Dried Plum Board - www.californiadriedplums.org
Recipe created by Mäni of Mäni's Bakery (Los Angeles, CA).
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