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Coffee Cup Muffins (Diabetic)

Coffee Cup Muffins (Diabetic) created by PaulaG

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.

Ready In:
30mins
Serves:
Units:

ingredients

directions

  • Preheat oven to 400ºF.
  • Lightly spray coffee cups (or tins) with nonstick spray.
  • Combine flour, Splenda, baking powder, baking soda and cinnamon in mixing bowl.
  • In a separate bowl, whisk together egg substitute, oil, applesauce and vanilla extract about 1 minute, or until smooth.
  • Add carrots and raisins to mixture and stir until combined.
  • Add the flour mixture to the egg and carrot mixture stirring till smooth.
  • Spoon batter into cups (or tins).
  • Push the shredded carrots into the top to smooth.
  • 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.
  • Cool 5 minutes, if in cup,loosen edges and slide out onto serving plate.
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RECIPE MADE WITH LOVE BY

@Teri8551
Contributor
@Teri8551
Contributor
"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."
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  1. ElaineAnn
    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!
    Reply
  2. noreenruth
    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.
    Reply
  3. PaulaG
    Coffee Cup Muffins (Diabetic) Created by PaulaG
    Reply
  4. PaulaG
    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.
    Reply
  5. Teri8551
    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.
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