Tangerine Puckers
Recipe from Diabetic Living

This mini muffin recipe are sized just right for snacking. Each one has less than 50 calories and only 1 gram of fat.


Tangerine Puckers


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Servings: Makes 18 miniature muffins.
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Ingredients
 
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  •     Nonstick cooking sprayOn Sale
  • 1  cup  all-purpose flourOn Sale
  • 1-1/2  teaspoons  baking powderOn Sale
  • 2  tablespoons  sugar or sugar substitute* equivalent to 2 tablespoons sugarOn Sale
  • 1/4  teaspoon  saltOn Sale
  • 1/2  cup  fat-free milkOn Sale
  • 2  tablespoons  refrigerated or frozen egg product, thawed, or 1 egg white, slightly beatenOn Sale
  • 1  tablespoon  cooking oilOn Sale
  • 1  teaspoon  vanillaOn Sale
  • 1/2  cup  fresh tangerine sections (2 to 3 tangerines), coarsely choppedOn Sale
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Directions
1.
Preheat oven to 400 degrees F. Lightly coat eighteen 1-3/4-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. Makes 18 miniature muffins.
5.
5. *Sugar Substitutes: Choose from Splenda Granular, Equal Spoonful or packets, or Sweet 'N Low bulk or packets. Follow package directions to use product amount equivalent to 2 tablespoons sugar.PER SERVING WITH SUBSTITUTE: same as above, except 38 cal., 6 mg. carbo.
Nutrition information
Calories 43, Total Fat 1 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 59 mg, Carbohydrate 8 g, Fiber 0 g, Protein 1 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Other Carbohydrate .5. Percent Daily Values are based on a 2,000 calorie diet
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