Diabetic Cooking


Coffee Cup Muffins



  • 1/2 cup plus 2 tablespoons all-purpose flour
  • 1/4 cup plus 2 tablespoons sugar substitute*
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon baking soda
  • 1/2 cup cholesterol-free egg substitute
  • 2 tablespoons unsweetened applesauce
  • 1 tablespoon canola oil
  • 1/2 teaspoon vanilla
  • 1 cup shredded carrots
  • 2 tablespoons raisins


Preheat oven to 400°F. Lightly spray 2 (8-ounce) ovenproof coffee cups with nonstick cooking spray; set aside.

Combine flour, sugar substitute, baking powder, cinnamon, and baking soda in medium bowl.

Whisk together egg substitute, applesauce, oil, and vanilla in another medium bowl about 1 minute or until smooth. Add carrots and raisins; stir until well blended. Add flour mixture to egg mixture; stir about 1 minute or until smooth.

Spoon batter into prepared coffee cups. Push shredded carrots into batter to smooth tops.

Place cups on baking sheet; bake 20 minutes or until toothpick inserted into centers comes out clean.

Cool 5 minutes. Serve in cup or run knife around edges to loosen and slide out onto serving plate.

*This recipe was tested with sucralose-based sugar substitute.

Yield: 2 servings. Serving size: 1 muffin.

Nutrition Facts Per Serving:

Exchanges per serving: 3 Bread/Starch, 1 1/2 Fat, 1/2 Fruit.

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