Pumpkin Apple Muffins
- 2 cups cake flour (260g)
- 3/4 cup sugar (150g)
- 1 1/2 cup cooked pumpkin, pureed (325g)
- 2 eggs (110g)
- 1/2 cup water (125g)
- 1/4 cup oil (40g)
- 1 tsp baking soda "cow brand" (5.3g)
- 1 tsp finely chopped fresh ginger (4g)
- 1 tsp cinnamon (4g)
- 3/4 tsp allspice (2g)
- 2 small Cortland apples, chopped and coated in flour (140g)
I like to sprinkle the muffins with decorating sugar before baking for a crunchy top. Makes twelve.
| Nutritional information |
| Phosphorus (mg)|| 51 |
| Potassium (mg)|| 120 |
| Sodium (mg)|| 13 |
| Protein (g)|| 3.7 |
| Sugar (g)|| 14.4 |
| Carbohydrates (g)|| 39 |
| Water (mL)|| 56 |
| Fibre (g)|| 1.2 |
| Calories|| 184 |
Beat the oil and sugar together.
Add the eggs and continue beating.
Stop the mixer, add all remaining ingredients except the flour and mix at medium/high speed for about 20-30 seconds.
Fold in the apple bits with a spatula.
Scoop in muffin mold and bake at 350F for 25 minutes.
Delicious reheated in the microwave, too!
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