Tangerine Muffine

By nancyjcanzi

Ingredients

• Nonstick cooking spray
• 1 cupall-purpose flour
• 1-1/2 teaspoonsbaking powder
• 2 tablespoonssugar or sugar substitute* equivalent to 2 tablespoons sugar
• 1/4 teaspoonsalt
• 1/2 cupfat-free milk
• 2 tablespoonsrefrigerated or frozen egg product, thawed, or 1 egg white, slightly beaten
• 1 tablespooncooking oil
• 1 teaspoonvanilla
• 1/2 cupfresh tangerine sections (2 to 3 tangerines), coarsely chopped

Details

Servings 8
Adapted from diabeticlivingonline.com

Preparation

Step 1

1. 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 sections.
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.
5. *Sugar Substitutes: Choose from Splenda Granular, Equal Spoonful or packets, or Sweet 'N Low bulk or packets. Follow package directions to use product amount equivalent to 2 tablespoons sugar.

PER SERVING WITH SUBSTITUTE: same as above, except 38 cal., 6 mg. carbo.
Nutrition Facts Per Serving:
Calories43
Total Fat (g)1
Sodium (mg)59
Carbohydrate (g)8
Protein (g)1
Diabetic Exchanges
Other Carbohydrates (d.e.).5