Serves 12

Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon lemon zest
2 eggs, beaten
1/2 cup canola oil
1/2 cup soy milk
1/2 cup sugar substitute (such as Splenda ®)
1 cup fresh or frozen blueberries

Directions: 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 until evenly combined. Spoon batter evenly into prepared muffin pan. Bake 18 to 20 minutes until golden brown, and toothpick inserted in center of muffin comes out clean. Cool on wire rack.

Nutrient Analysis: Per Serving (1 muffin) - Calories: 187 kcals; Protein: 3 g; Carbohydrates: 21 g; Sugars: 3 g; Fiber: 1 g; Total Fat: 10 g; Saturated Fat: 16; Cholesterol: 35 mg; Phosphorus: 116 mg; Sodium: 77 mg; Calcium: 66 mg; Potassium: 47 mg/1.2 mEq

Renal and Renal Diabetic Exchanges: One starch, 1/2 fruit, two fats

This recipe originally appeared in the Kidney Friendly Comfort Foods Volume II: Eating Well for Chronic Kidney Disease Patients, Including Those with Diabetes cookbook.

This article originally appeared in the March 2008 issue of aakpDelicious!