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Lemon Butter Muffins


  • 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



    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