Recipe by Annacia
Mini muffins that work equaly as well with tangerines or fresh manderin oranges. They have a lovely flavor.
Top Review by SnoDov
Ohhhh my gosh these are divinely "scrupadillyishes"!!! It is sooo hard to find pleasant tasting diabetic recipes but this is one I know not only will I remake over and over again... Doubtlessly will be handing out the recipe to family & friends. THANK YOU, THANK YOU for posting it!
- nonstick cooking spray
- 1 cup all-purpose flour
- 1 1⁄2 teaspoons baking powder
- 2 tablespoons Splenda sugar substitute
- 1⁄4 teaspoon salt
- 1⁄2 cup nonfat milk
- 2 tablespoons Egg Beaters egg substitute
- 1 tablespoon cooking oil
- 1 teaspoon vanilla
- 1⁄2 cup fresh tangerine, sections coarsely chopped
Directions See How It's Made
- Preheat oven to 400 degrees F. Lightly coat eighteen 1-3/4-inch muffin cups with nonstick cooking spray; set aside.
- 2. In a medium bowl, stir together flour, baking powder, sugar, and salt. In a small bowl, combine milk, egg, oil, and vanilla. Make a well in the center of the flour mixture. Add egg mixture all at once to flour mixture. Using a fork, stir just until moistened (batter should be lumpy). Fold in the tangerine.
- 3. Divide batter among prepared muffin cups, filling each almost full. Bake about 14 minutes or until golden brown.
- 4. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Serve warm. Makes 18 miniature muffins.