COFFEE CUP MUFFINS (DIABETIC)
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.
Provided by Teri8551
Categories Quick Breads
Time 30m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400ºF.
- Lightly spray coffee cups (or tins) with nonstick spray.
- Combine flour, Splenda, baking powder, baking soda and cinnamon in mixing bowl.
- In a separate bowl, whisk together egg substitute, oil, applesauce and vanilla extract about 1 minute, or until smooth.
- Add carrots and raisins to mixture and stir until combined.
- Add the flour mixture to the egg and carrot mixture stirring till smooth.
- Spoon batter into cups (or tins).
- Push the shredded carrots into the top to smooth.
- 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.
- Cool 5 minutes, if in cup,loosen edges and slide out onto serving plate.
Nutrition Facts : Calories 319.4, Fat 9.7, SaturatedFat 1, Cholesterol 0.6, Sodium 399.5, Carbohydrate 45.7, Fiber 3.5, Sugar 9, Protein 12.4
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