Recipe Image

Tangerine Puckers

  • 10 m
  • 30 m
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


  • 1 Preheat oven to 400°F. Lightly coat eighteen 1¾-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.
  • 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.
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