Servings: Makes 12 muffins – serving size: 1 muffin

Ingredients

• 1 1/2 cups all-purpose white flour
• 2/3 cup white sugar
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 2/3 cup oil
• 2 eggs
• 1 cup grated carrot (or canned shredded carrot, drained and rinsed)
• 1 tsp vanilla
• 1/2 cup crushed pineapple with juice

Directions

1. Preheat oven to 350° F
2. Line muffin pan with muffin cup liners
3. In a large bowl whisk together flour, sugar, baking soda, cinnamon and nutmeg
4. In another bowl mix eggs, oil, carrot, vanilla and pineapple
5. Add carrot mixture to the flour mixture and stir gently until mixed
6. Spoon ¼ cup (60mL) batter in each muffin cup
7. Bake for 25-30 minutes, until toothpick inserted comes out clean
8. Cool on a wire rack

Nutritional Facts

Calories: 189
Carbohydrate: 25g
Potassium: 57mg
Protein: 3g                      
Sodium: 298mg                                        
Phosphorus: 35mg

Recipe adapted from Kidney Friendly Cooking, Canadian Association of Nephrology Dietitians, 2015

Kidney Friendly Recipes

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