Berry Oatmeal Muffins
Shirley, a member of Kidney Connect, kindly tested these muffins for us. She said they were delicious, that they were nice and moist and that the raspberry's added a nice 'tang'.
Source: This recipe was modified from Ricardo cuisine. Photo credit manyakotic/depositphotos.com
Renal Diet Nutrient Analysis
- Servings per recipe: 12
- Serving size: one muffin
- Calories: 173
- Protein: 2.8g
- Carbohydrates: 28g
- Fibre: 1.8g
- Total Fat: 5.9g
- Sodium: 68mg
- Phosphorus: 46mg
- Potassium: 86mg
Renal and Diabetic Exchanges
125 ml (1/2 cup) quick-cooking oatmeal
160 ml (2/3 cup) lightly packed brown sugar
2.5 ml (1/2 tsp) baking soda
125 ml (1/2 cup) applesauce
60 ml (1/4 cup) canola oil
1 orange, the grated zest only
1 lemon, the grated zest
15 ml (1 tbsp) lemon juice
180 ml (3/4 cup) raspberries, fresh or frozen
180 ml (3/4 cup) blueberries, fresh or frozen
- With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line 12 muffin cups with paper or silicone liners.
- In a bowl, combine the flour, oatmeal, brown sugar, and baking soda. Set aside.
- In a large bowl, whisk the eggs, applesauce, oil, citrus zest and lemon juice. With a wooden spoon, stir in the dry ingredients. Add the berries and stir gently.
- Scoop into the muffin cups. Bake for 20 to 22 minutes or until a toothpick inserted in the centre of a muffin comes out clean. Let cool.