July 2017 |
Preparation: 10 minutes
Cooking: 20 minutes
Yields: 12 muffins
|1 egg||1 1/2 cups all-purpose flour|
|1/2 cup white sugar||1/2 cup wheat bran|
|1/3 cup vegetable oil||1 1/2 teaspoons baking soda|
|1 teaspoon vanilla extract||1 cup cranberries, fresh or frozen|
|1 cup rice beverage (unfortified)||1/2 cup raspberries, fresh or frozen|
1) Preheat conventional oven to 350°F.
2) Line the muffin tins with paper cups.
3) In a mixing bowl, whisk the egg, sugar, oil and vanilla together.
4) Add the rice beverage and mix to combine.
5) In a separate bowl, sift together the flour, wheat bran and baking soda.
6) Add the dry ingredients to the wet ingredients and mix thoroughly.
7) Fold the berries into the muffin mixture.
8) Divide the batter among the 12 muffin cups and bake for approximately 20 minutes or until the tops of the muffins spring back upon touch.
Nutrients per Serving: Calories: 181, Protein: 3 g, Carbohydrates: 26 g, Fat: 7 g, Cholesterol: 16 mg, Sodium: 147 mg, Potassium: 56 mg, Phosphorous: 74 mg, Calcium: 15mg, Fiber: 2g.
Renal and diabetic food choices: 1 ½ low potassium fruit, 1 ½ starch, 1 fat, ½ protein
Adapted from myspiceitup.ca
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