Blueberry Muffins

  • Serves 12
  • Preparation Time: 15 minutes
  • Cooking Time: 20 minutes
  • 350°F

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Ingredients

Adjust Servings:
2 cups flour
3/4 cup brown sugar (loosely packed)
1 1/2 teaspoon cream of tartar
3/4 teaspoon baking soda
1/2 cup vegetable oil
2 eggs
3/4 cup milk
2 cups blueberries fresh or defrosted

Nutrient Analysis

PER SERVING:

2 muffins


RENAL EXCHANGE:

1 Starch + 1 Fruit


Calories
257kcal
Protein
4g
Carbohydrates
35g
Fibre
1.5g
Total Fat
11g
Saturated Fat
1g
Cholesterol
33mg
Sodium
104mg
Potassium
156mg
Phosphorus
57mg

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This easy recipe makes a great snack and you can also try it with other fruits.

Tip: When a recipe asks for baking powder you can reduce the phosphorus content by using a mix of baking soda and cream of tartar instead. For 1 teaspoon baking powder: use 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar.

Makes 24 mini muffins.

Ingredients

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Preparation

1
Done

Preheat (conventional) oven to 350°F.

2
Done

Grease a muffin tin with 24 mini muffin compartments.

3
Done

In a big bowl, prepare dry ingredients. Sift the flour into the bowl. Add the brown sugar, cream of tartar and baking soda.

4
Done

In a mid-size bowl, prepare the wet ingredients. Mix the oil, eggs and milk.

5
Done

Pour the wet ingredients into the dry ones and fold them together to get a smooth batter.

6
Done

Add the blueberries.

7
Done

Spoon batter into 24 compartments (each should be 3/4 full).

8
Done

Bake for 15–20 minutes.

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