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Prep Time: 15 minutes
Servings: 18

• 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)

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


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