Sugar Free Blueberry Cornmeal Muffins
Steps
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.
Ingredients
apple juice concentrate, prune puree, buttermilk, eggs, all-purpose flour, baking soda, salt, cornmeal, lemon zest, frozen blueberries