Coffee Cup Muffins (Diabetic)

Total Time
30mins
Prep 10 mins
Cook 20 mins

I found this in a "Cooking for 1 or 2" book, in the diabetic section. I use muffin tins and just put water in the extra openings. Makes in 2 (8 ounces each) oven proof coffee cups.

Ingredients Nutrition

Directions

  1. Preheat oven to 400ºF.
  2. Lightly spray coffee cups (or tins) with nonstick spray.
  3. Combine flour, Splenda, baking powder, baking soda and cinnamon in mixing bowl.
  4. In a separate bowl, whisk together egg substitute, oil, applesauce and vanilla extract about 1 minute, or until smooth.
  5. Add carrots and raisins to mixture and stir until combined.
  6. Add the flour mixture to the egg and carrot mixture stirring till smooth.
  7. Spoon batter into cups (or tins).
  8. Push the shredded carrots into the top to smooth.
  9. Place cups (or tins) on a baking sheet and bake for 20 minutes or until a tooth pick inserted into the center of muffin comes out clean.
  10. Cool 5 minutes, if in cup,loosen edges and slide out onto serving plate.

Reviews

(3)
Most Helpful

Love these mini recipes, no leftovers, no waste. These were delicious and guilt free. I baked them in custard cups and they were done in 15 minutes. I'll be making these again and often. Made for PAC Fall '07. Thanks for a tasty treat Teri!

ElaineAnn October 15, 2007

I adaptesd this receipe-used real eggs-very good.The first time I made them I forgot ther sugar substitute, but they were still good.

noreenruth February 13, 2005

Cooking for 2 can be a challenge or an abundance of leftovers. These are very tasty and moist. Wouldn't know they were made with Splenda. I baked them in oven proof custard cups. DH and I both loved them.

PaulaG June 29, 2004

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