member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Brenda-Lee Olson      

Recipe Categories:

    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.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen | contact the ringmaster