Blueberry-peach cornmeal cupcakes
2% reduced fat buttermilk
2 large egg(s)
1 tsp, grated
1 medium, ripe, peeled, seeded, and diced (about 1 cup)
1 cup(s), or frozen
- Preheat oven to 350°F. Spray 12-cup muffin pan with nonstick cooking spray.
- 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.
- 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.
- Per serving: 1 cupcake