Tangerine Puckers (Diabetic)
photo by MarraMamba
- Ready In:
- 29mins
- Ingredients:
- 10
- Serves:
-
18
ingredients
- 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
- 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.
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