Tangerine Puckers


tangerine_puckersSponsored By Siempre Mujer Magazine 

These mini muffins are sized just right for snack.

Per serving:
43 calories   1g total fat (0g sat. fat)
0mg cholesterol    59mg sodium
0g fiber   1g protein
8g carbohydrate


Nonstick cooking spray
1 Cup all-purpose flour
1-1/2 Teaspoons baking powder
2 tablespoons sugar or sugar substitute* equivalent to 2 tablespoons sugar
1/4 Teaspoon salt
1/2 Cup fat-free milk

2 Tablespoons refrigerated or frozen egg product, thawed, or 1 egg white, slightly beaten
1 Tablespoon cooking oil
1 Teaspoon vanilla
1/2 Cup fresh tangerine sections (2 to 3 tangerines), coarsely chopped


1. Preheat oven to 400˚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. Make 18 miniature muffins.

*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.

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