Blueberry-peach cornmeal cupcakes
6
Points®
Total time: 43 min • Prep: 15 min • Cook: 18 min • Serves: 12 • Difficulty: Easy
Perfect for dessert or breakfast on-the-go, this simple muffin-cupcake hybrid gets most of its sweetness from the naturally-occurring sugars in the peach. You can substitute nectarines if you like. Reinvent day-old cupcakes as an elegant dessert. Cut them into large cubes or chunks and lightly toast them in a 350-degree oven for 8 to 10 minutes. Remove from the oven and add a few toasted cupcake pieces to the bottom of a 6-ounce glass. Spoon nonfat vanilla yogurt over the top. Arrange more cubes on top of the yogurt and drizzle with one more layer of yogurt over the cake. Garnish with a few fresh blueberries to serve.
Ingredients
All-purpose flour
1 cup(s)
Yellow cornmeal
1 cup(s)
Baking powder
2 tsp(s)
Baking soda
½ tsp(s)
Table salt
½ tsp(s)
2% reduced fat buttermilk
1¼ cup(s)
Sugar
½ cup(s)
Egg
2 large
Olive oil
2 tbsp(s)
Vanilla extract
2 tsp(s)
Lemon zest
1 tsp(s), grated
Peach
1 medium, ripe, peeled, seeded, and diced (about 1 cup)
Blueberries
1 cup(s), or frozen
Confectioners' sugar
1 tbsp(s)
Cooking spray
8 spray(s)
Instructions
1
Preheat oven to 350°F. Spray 12-cup muffin pan with nonstick cooking spray.
2
Whisk together flour, cornmeal, baking powder, baking soda, and salt in medium bowl. Whisk together buttermilk, granulated sugar, eggs, oil, vanilla, and lemon zest in large bowl. Add flour mixture to buttermilk mixture and stir just until flour mixture is moistened. Gently stir in peach and blueberries.
3
Fill muffin cups evenly with batter. Bake until toothpick inserted into centers comes out clean 18–20 minutes. Let cool in pan on wire rack 5 minutes. Remove cupcakes from pan and cool completely on rack. Just before serving, dust with confectioners' sugar.
4
Per serving: 1 cupcake
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