Coffee Cup Muffins (Diabetic)
Cook Time: 20 minutes
Prep Time: 10 minutes
Total Time: 30 minutes
Description: These delightful Coffee Cup Muffins, adapted from a “Cooking for 1 or 2” book in the diabetic section, are perfect for a quick and satisfying treat. Using muffin tins or oven-proof coffee cups, you’ll create a light, moist muffin ideal for any time of the day. Just remember to fill the extra openings with water to keep the muffins moist during baking!
Recipe Category: Quick Breads
Keywords: Breads, < 30 Mins
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 1/2 cup |
| All-purpose flour | 2 cups |
| Splenda sugar substitute | 3/8 cup |
| Baking powder | 1/2 tsp |
| Baking soda | 1/4 tsp |
| Cinnamon | 1/2 tsp |
| Egg substitute | 1/2 cup |
| Canola oil | 1/2 cup |
| Unsweetened applesauce | 1 cup |
| Vanilla extract | 2 tsp |
| Grated carrot | 1/2 cup |
| Raisins | 1/2 cup |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 319.4 |
| Total Fat | 9.7 g |
| Saturated Fat | 1 g |
| Cholesterol | 0.6 mg |
| Sodium | 399.5 mg |
| Total Carbohydrates | 45.7 g |
| Dietary Fiber | 3.5 g |
| Sugars | 9 g |
| Protein | 12.4 g |
Instructions
- Preheat your oven to 400ºF (200ºC), ensuring it’s fully heated for even baking.
- Lightly spray your coffee cups or muffin tins with nonstick cooking spray, preparing them for the batter.
- In a mixing bowl, combine the all-purpose flour, Splenda, baking powder, baking soda, and cinnamon, stirring well to incorporate all dry ingredients.
- In a separate bowl, whisk together the egg substitute, canola oil, unsweetened applesauce, and vanilla extract for about one minute, or until the mixture is smooth and well combined.
- Gently fold in the grated carrots and raisins into the wet mixture, ensuring even distribution of the ingredients.
- Gradually add the dry flour mixture to the wet ingredients, stirring just until smooth; be careful not to overmix to maintain a light texture.
- Spoon the batter into the prepared coffee cups or muffin tins, filling them about three-quarters full. Smooth the tops with a spatula, and gently push some of the shredded carrots into the top for added texture and visual appeal.
- Place the cups or tins on a baking sheet, ensuring they’re stable, and bake in the preheated oven for approximately 20 minutes, or until a toothpick inserted into the center of the muffins comes out clean.
- Allow the muffins to cool for about five minutes. If baked in cups, gently loosen the edges and slide them out onto a serving plate for an inviting presentation.
Enjoy these delicious Coffee Cup Muffins as a healthy breakfast option or an afternoon snack that fits beautifully into a diabetic meal plan, delivering both flavor and nutrition in every bite!
