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

Diabetic Living Magazine


Ingredient Checklist


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

  • 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.

Nutrition Facts

43 calories; 0.8 g total fat; 0.1 g saturated fat; 59 mg sodium. 25 mg potassium; 7.6 g carbohydrates; 0.3 g fiber; 2 g sugar; 1.1 g protein; 71 IU vitamin a iu; 2 mg vitamin c; 22 mcg folate; 15 mg calcium; 3 mg magnesium;