Zutaten für Sugar Free Blueberry Cornmeal Muffins
- Apple Juice Concentrate
- Prune Puree
- 1/2 cup buttermilk
- 2 large eggs
- All Purpose Flour
- Baking Soda
- 1/2 teaspoon salt
- 1/2 cup cornmeal
- Lemon Zest
- Frozen Blueberries
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Zubereitung von Sugar Free Blueberry Cornmeal Muffins
- Preheat oven to 375°F (190°C).
- Line an 18-cup, 2 3/4-inch muffin tin with paper liners or coat with vegetable cooking spray.
- In a large bowl, whisk together 1 cup unsweetened applesauce, 1/2 cup blueberry puree, 1/2 cup buttermilk, and 2 large eggs until well combined.
- In a separate bowl, whisk together 2 cups almond flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, along with 1/2 cup cornmeal and 1 tablespoon lemon zest. Mix until just combined.
- Gently fold in 1 1/2 cups fresh blueberries.
- Spoon batter evenly into the prepared muffin cups, filling each about 2/3 full.
- Top each muffin with a few remaining blueberries.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
58g
Fat
1g
Carbs
10g