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LOCATION: Recipes >> Special Diets >> Blueberry Muffins 06

Print this Recipe    Blueberry Muffins 06

DIABETIC, LOW-FAT, SUGARFREE BLUEBERRY CORNMEAL MUFFINS

1 1/2 cups apple juice concentrate, thawed
1/2 cup Prune Puree
1/2 cup buttermilk
3 eggs
2 1/2 cups. all-purpose flour
1 1/2 tsps. baking soda
1/2 tsp. salt
1/2 tsp. cornmeal
2 tsps. grated lemon peel
2 cups. frozen blueberries, unthawed (divided)

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. Makes 18 muffins.

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