Coffee Cup Muffins (Diabetic) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 2 |
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I found this in a Cooking for 1 or 2 book, in the diabetic section. I use muffin tins and just put water in the extra openings. Makes in 2 (8 ounces each) oven proof coffee cups. Ingredients:
nonstick cooking spray |
1/2 cup all-purpose flour, plus |
2 tablespoons all-purpose flour |
3/8 cup splenda sugar substitute |
1/2 teaspoon baking powder |
1/4 teaspoon baking soda |
1/2 teaspoon cinnamon |
1/2 cup egg substitute |
1 tablespoon canola oil |
2 tablespoons unsweetened applesauce |
1/2 teaspoon vanilla extract |
1 cup shredded carrot (i buy pre-shredded carrots) |
2 tablespoons raisins |
Directions:
1. Preheat oven to 400ºF.
2. Lightly spray coffee cups (or tins) with nonstick spray.
3. Combine flour, Splenda, baking powder, baking soda and cinnamon in mixing bowl.
4. In a separate bowl, whisk together egg substitute, oil, applesauce and vanilla extract about 1 minute, or until smooth.
5. Add carrots and raisins to mixture and stir until combined.
6. Add the flour mixture to the egg and carrot mixture stirring till smooth.
7. Spoon batter into cups (or tins).
8. Push the shredded carrots into the top to smooth.
9. Place cups (or tins) on a baking sheet and bake for 20 minutes or until a tooth pick inserted into the center of muffin comes out clean.
10. Cool 5 minutes, if in cup,loosen edges and slide out onto serving plate.
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