|All purpose flour||1 1⁄3 Cup (21.33 tbs)|
|Low fat bisques||1⁄4 Cup (4 tbs)|
|Sugar substitute/Granulated fructose||3 Tablespoon|
|Baking powder||1 Teaspoon|
|Red seedless grapes||30 Large (At Room Temperature)|
|Low fat milk||1 Cup (16 tbs)|
|Unsalted margarine/Butter / 1/4 cup canola oil||3 Tablespoon, melted|
|Egg substitute/1 large egg||1⁄3 Cup (5.33 tbs), beaten|
|Orange zest||1 Tablespoon (Thinly Sliced And Snipped / Grated)|
Preheat oven to 400Â°.
Oil a 12-cup muffin pan or use a nonstick pan.
In a large bowl, whisk together the flour, Bisquick, sugar substitute, and baking powder.
In a small bowl, slice each grape into four pieces.
In a bowl, beat together the milk, melted margarine, and egg substitute.
Pour liquid mixture into dry ingredients and mix until just combined.
Gently mix in cut grapes, distributing evenly.
Fill 10 of the 12 muffin cups one-quarter full.
Sprinkle on the zest.
Finish dividing the rest of batter equally into the muffin cups, covering the zest.
Bake for 25 minutes, or until knife inserted in center comes out clean.
Remove from oven.
Cool for 5 minutes.
Place muffins on rack.