Tangerine Puckers (diabetic)

Total Time: 29 mins Preparation Time: 15 mins Cook Time: 14 mins

Ingredients

• Servings: 18
• nonstick cooking spray
• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 2 tablespoons splenda sugar substitute
• 1/4 teaspoon salt
• 1/2 cup nonfat milk
• 2 tablespoons egg beaters egg substitute
• 1 tablespoon cooking oil
• 1 teaspoon vanilla
• 1/2 cup fresh tangerine, sections coarsely chopped

Recipe

• 1 preheat oven to 400 degrees f. lightly coat eighteen 1-3/4-inch muffin cups with nonstick cooking spray; set aside.
• 2 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.
• 3 3. divide batter among prepared muffin cups, filling each almost full. bake about 14 minutes or until golden brown.
• 4 4. cool in muffin cups on a wire rack for 5 minutes. remove from muffin cups. serve warm. makes 18 miniature muffins.