Lowfat Blueberry Cornmeal Muffins
Versatile dried plum puree stands in for the fat in this light version of blueberry muffins.
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: In food processor container, combine 2/3 cup (4 ounces) pitted dried plums and 3 tablespoons water; process on and off until finely chopped. (Makes 1/2 cup)
Recipe created by Mäni of Mäni's Bakery (Los Angeles, CA).
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