SUGAR FREE BLUEBERRY SOUR CREAM CORNMUFFINS
1 cup all-purpose flour 3/4 cup cornmeal 2 tsp. baking powder 1/4 tsp. baking soda 1/4 tsp. salt 1 egg, beaten 1 cup sour cream 1/3 cup thawed frozen unsweetened apple juice concentrate 1-1/2 cup fresh or frozen (not thawed) blueberries 2/3 cup whipped cream cheese 2 tbsp. no-sugar added blueberry fruit spread Preheat oven to 400 degrees. Grease 12 medium sized muffin cups or line with paper liners; set aside. Combine dry ingredients in medium bowl. Add egg, sour cream and apple juice concentrate; mix just until dry ingredients are moistened. Gently stir in blueberries, Spoon batter into prepared cups, filling each cup 3/4 full. Bake 18 to 20 minutes or until golden brown. Let stand in pan on wire rack 5 minutes. Remove from pan; cool slightly. Combine cream cheese and fruit spread; serve with warm muffins. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
