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Diabetic Living Magazine
“These mini tangerine muffins are just the right size for snacking. Each one has less than 50 calories and only 1 gram of fat.”
1 Nonstick cooking spray
1 cup all-purpose flour
1½ teaspoons baking powder
2 tablespoons sugar or sugar substitute equivalent to 2 tablespoons sugar (see Tip)
¼ teaspoon salt
½ cup fat-free milk
2 tablespoons refrigerated or frozen egg product, thawed, or 1 egg white, slightly beaten
1 tablespoon cooking oil
1 teaspoon vanilla
½ cup fresh tangerine sections (2 to 3 tangerines), coarsely chopped
1Preheat oven to 400°F. Lightly coat eighteen 1¾-inch muffin cups with nonstick cooking spray; set aside.
2In 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.
3Divide batter among prepared muffin cups, filling each almost full. Bake about 14 minutes or until golden brown.
4Cool 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.