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
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