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Coffee Cup Muffins

Coffee Cup Muffins

No muffin tin required — these fluffy quick breads can be eaten straight out of the mug!
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Ingredients

Directions

Yield:
2 servings

Serving size:
1 muffin

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.

Nutrition Information:

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

Copyright Diabetic Cooking.

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