Preheat oven to 400 degrees F. Lightly coat eighteen 1 3/4-inch muffin cups with nonstick cooking spray; set aside.Advertisement
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.
Divide batter among prepared muffin cups, filling each almost full. Bake about 14 minutes or until golden brown.
Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Serve warm.
Tip: If using a sugar substitute, we recommend Splenda(R) Granular, Equal(R) Spoonful or packets, or Sweet 'N Low(R) bulk or packets. Follow package directions to use product amount equivalent to 2 tablespoons sugar. Nutrition Facts per serving with sugar substitute: same as below, except 38 cal., 6 mg. carbo.
1/2 other carbohydrate