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’.
- 250 ml (1 cup) unbleached all-purpose flour
- 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
- 2 eggs
- 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.
Note*Users have noted that the more accurate yield of this recipe is 6 muffins, using a standard sized muffin baking tin. Taking this into consideration, the nutritional values may need to be increased, depending on your actual yield results.
- Calories: 173 KCal
- Protein: 2.8 g
- Carbohydrates: 28 g
- Fibre: 1.8 g
- Total Fat: 5.9 g
- Sodium: 68 mg
- Phosphorus: 46 mg
- Potassium: 86 mg
Servings per recipe: 12
Serving size: one muffin
1.8 starch
What is one exchange?
- 1 Protein Choice = 1oz of meat or 7g of dietary protein
- 1 Starch Choice = about 15g of carbohydrates
- 1 Fruit or Vegetable Choice = ½ cup
- 1 Milk Choice = ½ cup
Incomplete data. Amount of baking powder not in list of ingredients but in the instructions.
Texture is excellent. Tasty but I might use less fruit.
Hi Jan,
Thanks for pointing to the mistake, I’ve made the correction now.
Perhaps for those who’d like less fruit they could add 1/2 cup each of raspberries and blueberries instead of 3/4 cup.
Hello
I would love to make these for my granddad, but i have never tried to bake something low potassium before. He is also diabetic and I was wondering if you knew what i could do to make it lower in sugar? Or would there be not allot of it in one cupcake? Thank you so much! The recipe looks amazing.
Hi Stephanie,
To reduce the sugar content of these muffins you can substitute the sugar with Splenda (follow the directions on the package). Splenda makes a brown sugar variety as well.
Hope this helps!
Hi,
On my list of AVOID all high potassium foods
It has dark brown sugar. Can I use white sugar instead?
Also, is there a difference in amounts of potassium in light and dark brown sugar?
White sugar would be a good substitute for the brown sugar in most recipes, depending on how much the recipe calls for. In the recipe, there is 2/3 cup of sugar for 12 muffins. So the amount per muffin is not that much. If you are concerned about specific recipes, you can certainly consult with a renal dietitian. He/she can help you to determine the right amount for you, based on your blood work, medications (if applicable) and your diet.
Tried this recipe today. MY hubby gave it a 4 out of 5 star rating. I only had fresh blueberries so used those. Also, I added a splash of vanilla and almond extracts. And, I had had the oven on 200 and forgot to preheat it to 350. I turned it up and put the muffins in. At 20 min, they were fully done. So 20-22 min at 350 might be a little long. They were tasty, moist and an easily accessible snack to have on hand, now that we’re in a be-pretty-careful-about-what-you-eat situation.
Last night I fixed another recipe from the sight Cranberry-Glazed Porks that were also excellent.
Thanks much for having this sight available, it makes life SO MUCH less stressful!
One Comment was that the amount of baking powder was left out. Another correction comment said it was fixed. Please tell me if the ingredient that should be on recipe is for 1/2 tsp. baking soda or should it be baking powder. Thanks for your help.
Let us check that for you. I will post the reply here.
We had a look into that and the original recipe called for baking powder but it was adjusted to be lower in phosphorus (and hence the baking soda and some lemon juice).
The recipe only made 6 normal size muffins, with a bit left over for a 7th smaller muffin. I did not fill right to top of paper liner either.
As my husband is pre-diabetic, I reduced the amount of sugar to 1/3 cup, and added 1/2 tsp. cinnamon. The reduced sugar did not affect the taste, or baking quality of batter.
They were very good and I would make them again.
The Renal Diet Nutrient Analysis says recipe is based on 12 servings. As the recipe only gave me 6, plus a smaller one, are the Nutrient Analysis amounts doubled per muffin? (eg. Calories now 346 instead of 173; protein 5.6mg, instead of 2.8mg?, etc.)
Can anyone advise, please?
Let us check that for you. I will reply here.
We asked a renal dietitian to confirm the nutrient analysis based on the smaller servings – here is the response:
The recipe must have been for very small muffins as 173 calories for a muffin is quite low. You could fill the pans lower and see how they rise. You are correct to assume you would double the nutritional information if you only made half as many muffins.
Thank you. You confirm what I thought…that the recipe, if it gave 12 muffins at 173 calories, must have been made in a mini muffin tin.
I have made this recipe many times now and it always yields 6, plus batter for a half 7th one in a norma sizel tin, and they are not large as some muffins can be So I will double the amounts for nutrional values.
Perhaps there could be an addendum to the recipe so people who are very concerned for their diet (sugar, carbs, etc.) are made aware?
Thank you for sharing your user experience. I have made a note in the recipe that nutritional values may need to be modified depending on the yield.