Low sodium Lemon Blueberry Muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 178.3
  • Total Fat: 10.1 g
  • Cholesterol: 31.2 mg
  • Sodium: 94.8 mg
  • Total Carbs: 19.7 g
  • Dietary Fiber: 1.0 g
  • Protein: 3.3 g

View full nutritional breakdown of Low sodium Lemon Blueberry Muffins calories by ingredient
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CKD friendly from Kidney Friendly Comfort Foods Vol. II CKD friendly from Kidney Friendly Comfort Foods Vol. II
Number of Servings: 12


    2 cups all purpose flour
    2 tsp baking powder
    1 tsp lemon zest
    2 eggs, beaten
    1/2 cup canola oil
    1/2 cup soymilk, light
    1/2 cup Splenda
    1 cup fresh or frozen blueberries


Preheat oven to 375 F. Line a 12 cup muffin tin with paper muffin cups. In large bowl, whisk together flour, baking powder and lemon zest. In another bowl, whisk together eggs, canola oil, soymilk, 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 to 20 minutes until light golden brown, and toothpick inserted in center of muffin comes out clean. Cool on wire rack.

Makes 12 murrins

Number of Servings: 12

Recipe submitted by SparkPeople user SLBBW66.

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