Tangerine Puckers (Diabetic)

• nonstick cooking spray
• 1 cup all-purpose flour
• 1 12 teaspoons baking powder
• 2 tablespoons Splenda sugar substitute
• 14 teaspoon salt
• 12 cup nonfat milk
• 2 tablespoons Egg Beaters egg substitute
• 1 tablespoon cooking oil
• 1 teaspoon vanilla
• 12 cup fresh tangerine, sections coarsely chopped

1. Preheat oven to 400 degrees F. Lightly coat eighteen 1-3/4-inch muffin cups with nonstick cooking spray; set aside.
2. 2.
3. In a medium bowl, stir together flour, baking powder, sugar, and salt.
4. In a small bowl, combine milk, egg, oil, and vanilla.
5. Make a well in the center of the flour mixture.
6. Add egg mixture all at once to flour mixture.
7. Using a fork, stir just until moistened (batter should be lumpy).
8. Fold in the tangerine.
9. 3.
10. Divide batter among prepared muffin cups, filling each almost full.
11. Bake about 14 minutes or until golden brown.
12. 4.
13. Cool in muffin cups on a wire rack for 5 minutes.
14. Remove from muffin cups.
15. Serve warm.
16. Makes 18 miniature muffins.

nonstick cooking spray, flour, baking powder, splenda sugar substitute, salt, nonfat milk, egg beaters, cooking oil, vanilla, fresh tangerine

Taken from www.food.com/recipe/tangerine-puckers-diabetic-191694 (may not work)