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Bright, fresh, and packing some sneaky protein, April’s recipe is the perfect sweet-tart treat to welcome the sunny days of spring: Lemon Blueberry Surprise Muffins.

Recipe provided by Fanny Sung Whelan, MS, RDN, LDN, a member of the Ed Center Advisory Board and a registered dietitian who works with people at all stages of kidney disease.

Prep Time: 10min
Cook Time: 10min
Total Time: 20min

Ingredients
Makes 9 servings

  • 3 medium eggs
  • 3 T. oil
  • 1/4 c. heavy cream
  • 1 1/4 c. vanilla whey protein powder
  • 2 tsp. baking powder
  • 5 packets Splenda
  • 1/4 tsp. cinnamon
  • 1 T. grated lemon rind
  • 1/2 c. blueberries
  • 3 oz. cream cheese, cut into 9 cubes

Instructions

  1. Preheat oven to 375°F. Line 9 muffin tins with paper liners.
  2. Combine the eggs, oil and cream. Stir to blend.
  3. Add the whey powder, baking powder, Splenda, cinnamon and lemon rind. Stir until it combines. Do not over-stir or the muffins will be tough.
  4. Fold in the blueberries and gently spoon 1/2 of the batter into the prepared muffin tins.
  5. Place a cube of cream cheese in the center of each.
  6. Fill the tins with the remaining batter, making certain that the batter goes completely and around the cubes of cream cheese.
  7. Bake at 375°F for eight to ten minutes or until the tops are slightly browned.

*Always check with your nutritionist before incorporating new foods or recipes into your diet to make sure it is right for you.