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Blueberry Cornmeal Muffins

Source of Recipe

Angela Lowry


Recipe Introduction

Makes 18 medium-sized muffins.

List of Ingredients

1 1/2 cups apple juice concentrate, thawed
1/2 cup Prune Puree (recipe follows)
1/2 cup GFCF milk
3 eggs
2 1/2 cups GFCF bread mix flour
2 T gelatine powder or Xanthan gum
1 1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cornmeal
2 tsp. grated lemon peel
2 cups frozen blueberries, unthawed (divided)


Recipe

Heat oven to 375 degrees.

Oil 18, 2 3/4-inch muffin tin cups.

In mixer bowl, combine concentrate, puree, milk and eggs, beat
thoroughly.

Sift together flour, gelatin or gum, 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.