Facts and Figures
|
| Servings |
1 |
| Preparation Time |
|
| Cooking Time |
350° (180° C) oven for 20-25 minutes |
| Key Nutritional Value |
Calories 290Cal
Phosphorus 24mg
Potassium 65mg
Protein 3g
Sodium 210mg
|
Ingredients
|
| margarine |
5 Tbsp. (75 ml) |
| sugar |
1/2 cup (120 ml) |
| eggs |
1 1/2 |
| flour |
1 1/2 cups (355 ml) |
| baking powder |
2 tsp. (10 ml) |
| margarine or butter, melted |
2 1/4 tsp. (11 ml) |
| nutmeg |
1/4 tsp. (1 ml) |
| milk |
1/2 cup (120 ml) |
| vanilla |
1 tsp. (5 ml) |
| |
|
Instructions
|
| Cream together margarine and sugar.
Add egg and mix well.
Mix dry ingredients and add to creamed mixture. Alternate with milk and vanilla.
Grease muffin pans.
Fill 1/2 full with batter and top with mixture of cinnamon and sugar.
1 Muffin = 1 starch & 1 fat exchange
To increase calories use:
- extra jelly, jam, powdered sugar or honey on toast, rolls, muffins, pancakes and waffles.
- extra margarine or butter on toast, sweetrolls, muffins, bagels, pancakes, or waffles.
- liquid non-dairy creamer
- pre-sweetened cereal
Recipes in this section are published in Everyday Eating: A Cookbook for the Dialysis Patient and Family, published by the Illinois Council on Renal Nutrition, the National Kidney Foundation of Illinois, Inc. Everyday Eating is available for $5.00 for patients who live in Illinois, and Lake County, Indiana and $7.50 for all others. Please send a written request to the National Kidney Foundation of Illinois, Inc., 215 West Illinois, Unit 1C, Chicago, IL 60610, send and e:mail to www.nkfi.org, or call (312) 321-1500.
Please check with your own renal dietitian or healthcare professional that the dish is suitable for you.
|
