Blueberry Sour Cream Corn Muffins(Sugar-Free Dessert, Great For Diabetics)

• 1 c. flour
• 3/4 c. corn meal
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1 egg, beaten
• 1 c. sour cream
• 1/3 c. thawed frozen unsweetened apple juice concentrate
• 1 1/2 c. fresh or frozen (not thawed) blueberries

1. Preheat oven to 400u0b0.
2. Grease 12 muffin cups or line with paper liners; set aside.
3. Combine dry ingredients in medium bowl. Add combined egg, sour cream and apple juice concentrate; mix just until dry ingredients are moistened.
4. Gently stir in blueberries. Spoon batter into prepared cups, filling each cup 3/4 full.
5. Bake 18 to 20 minutes or until golden brown.
6. Let stand in pan or wire rack 5 minutes.
7. Remove from pan and cool slightly.
8. Makes 1 dozen.

flour, corn meal, baking powder, baking soda, salt, egg, sour cream, apple juice concentrate, blueberries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=272447 (may not work)