Prep 15 mins
Cook 20 mins
- 1 1⁄2 cups apple juice concentrate, thawed
- 1⁄2 cup prune puree or 1⁄2 cup prune baby food
- 1⁄2 cup buttermilk
- 3 eggs
- 2 1⁄2 cups all-purpose flour
- 1 1⁄2 teaspoons baking soda
- 1⁄2 teaspoon salt
- 1⁄2 cup cornmeal
- 2 teaspoons lemon zest, grated
- 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.
I made several changes to the recipe and I'm not sure how the muffins would have turned out if I didn't, so I'm not giving it the full 5 stars. I can tell you that I added 1/2 cup of oil, used no lemon, and 1 full cup of cornmeal. They were some of the best muffins I have ever had, and what a fabulous idea to use apple juice concentrate!!
These are delightful! I halved the recipe as I only had 3/4 cup of apple juice concentrate to use up. I used one jar of babyfood apples and plums, and low fat soymilk with vinegar added for the buttermilk. Since a half recipe calls for 1 1/2 eggs I used one whole egg and one white. These are light and airy with a nice blueberry taste. I'm not sure that I'd call them cornmeal muffins with the amount being so small, but these sure are good. I have frozen some for lunchbox treats. Also, a halved recipe should have given me 9 but I got a dozen regular and 7 mini out of this (but my muffin tins are old and small). I'd make these again if I had extra applejuice concentrate. Thanks. Edited to add that they don't freeze well, though. They come up slimy and mushy. That's ok, eat them all up right away!