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Lemon Butter Muffins

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon lemon zest
  • 2 eggs, beaten
  • ½ cup canola oil
  • ½ cup soy milk
  • ½ cup sugar substitute (such as Splenda®)
  • 1 cup fresh or frozen blueberries

Key Nutritional Value

 

Calories: 187 kcals, Protein: 3g, Carbohydrate: 21g, Sugars: 3g, Fiber: 1g, Total Fat: 10g, Saturated Fat: 1g, Cholesterol: 35g, Phosphorus: 116mg, Sodium: 77mg, Calcium: 66mg, Potassium: 47mg / 1.2 mEq (mEq = milliequivalent)

Directions

  1.  

    Preheat oven to 375°F. Line a 12- cup muffin tin with paper muffin cups. In a large bowl, whisk together flour, baking powder and lemon zest. In another bowl, whisk together eggs, canola oil, soy milk and sugar substitute. Make well in center of dry ingredients; pour egg mixture and blueberries in center and stir just until evenly combined. Spoon batter evenly into prepared muffin pan. Bake 18-20 minutes until light golden brown, and toothpick inserted in center of muffin comes out clean. Cool on wire rack.

     

 

Renal and Renal Diabetic Exchanges:

1 Starch

½ Fruit

2 Fat