Coffee Cup Muffins (diabetic)

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 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

Recipe

• 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.