These mini tangerine muffins are just the right size for snacking. Each one has less than 50 calories and only 1 gram of fat.

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Recipe Summary

active:
10 mins
total:
30 mins
Servings:
18
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F. Lightly coat eighteen 1 3/4-inch muffin cups with nonstick cooking spray; set aside.

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  • 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.

Tips

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.

Nutrition Facts

43 calories; protein 1.1g 2% DV; carbohydrates 7.6g 3% DV; exchange other carbs 0.5; dietary fiber 0.3g 1% DV; sugars 2.2g; fat 0.8g 1% DV; saturated fat 0.1g 1% DV; cholesterol 0.1mg; vitamin a iu 71.3IU 1% DV; vitamin c 1.7mg 3% DV; folate 21.6mcg 5% DV; calcium 15.3mg 2% DV; iron 0.4mg 2% DV; magnesium 2.9mg 1% DV; potassium 25.3mg 1% DV; sodium 58.7mg 2% DV.