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Cinnamon-Sugar Dazzled Blueberry Cornmeal Muffins
Kotwal Singh, Regional Executive Chef, Hard Rock Cafe Micronesia




1/2 cup cornmeal
2 1/2 cups all-purpose flour
1 1/2 cups apple juice concentrate, thawed
1/2 cup prune puree (make with prunes and a bit of apple juice in blender)
1/2 cup buttermilk*
3 eggs
1 1/2 tsps baking soda
1/2 tsp salt
2 tsps grated lemon peel (zest)
2 cups frozen blueberries, unthawed
Cinnamon sugar (1 tsp powdered sugar and 1/2 tsp cinnamon powder)

Preheat oven to 375F. Coat 18, 2 3/4-inch muffin tin cups with vegetable cooking spray. In mixing bowl, combine apple juice concentrate, prune puree, buttermilk and eggs, beat thoroughly. Sift together flour, 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. Dazzle with cinnamon sugar before serving.

Yield: 18 muffins.

*Quick Substitute For Buttermilk? If you purchase a quart, more often than not, some of it will go to waste. A good substitute can be made by adding one tablespoon of white vinegar to 1 cup of whole milk. Stir well and allow the mixture to sit for at least ten minutes before use.

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