The RenalTracker Team
June 28, 2019

Nutrient Analysis

Low-potassium recipe; Makes 12 servings

Sodium

85 mg

Protein

3 g

Potassium

40 mg

Phosphorus

100 mg

Calcium

64 mg

Calories

124 kcal

Fat

3 g

Water

60 g

Carbohydrates

23 g

23

These sweet muffins incorporated made from corn meal for a bigger corn taste.

Ingredients


QTY

UNIT

FOOD ITEM

1)

1

cup

all-purpose white flour

2)

1

cup

plain cornmeal, white or yellow

3)

1/4

cup

sugar

4)

2

tsp

baking powder

5)

1/2

cup

liquid egg substitute

6)

1

cup

unenriched rice milk

7)

2

tbsp

unsalted butter, melted or 2 tablespoons canola oil

Directions

1. Preheat oven to 400° F.

2. In a bowl, combine flour, cornmeal, sugar and baking powder.

3. In another bowl, combine egg substitute, rice milk and melted butter.

4. Stir dry ingredients into wet ingredients just until moistened.

5. Fill greased or paper-lined muffin cups 2/3 full.

6. Bake for 15 to 20 minutes or until a toothpick comes out clean.

7. Serve warm