Sugar Free Blueberry Cornmeal Muffins

• 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)

1. Heat oven to 375 degrees.
2. Coat 18, 2 3/4-inch muffin tin cups with vegetable cooking spray.
3. In mixer bowl, combine concentrate, puree, buttermilk and eggs, beat thoroughly.
4. Sift together flour, soda and salt; add to wet ingredients with cornmeal and lemon peel; mix just until blended.
5. Gently stir in 1 1/2 cups of the blueberries.
6. Spoon batter into prepared muffin tin cups, dividing equally.
7. Top each muffin with a few of the remaining blueberries.
8. Bake about 20 minutes or until pick inserted into centers comes out clean.
9. Cool on rack.

apple juice concentrate, puree, buttermilk, eggs, flour, baking soda, salt, cornmeal, lemon zest, frozen blueberries

Taken from www.food.com/recipe/sugar-free-blueberry-cornmeal-muffins-32912 (may not work)