Recipe

Lemon Muffin Made With Splenda Recipe


Print Recipe

Related Recipes

Carrot Cupcakes
Burst Of Lemon Muffins
Chocolate Splenda Sauce
Lemon-blueberry Muffins
Zucchini Amp Meyer Lemon Muffins
Lemon Coconut Muffins
Lemon Curd Muffins
Splenda Chocolate Chip Cookies
Lemon Poppy Seed Muffin Tops
3 Leches Home Made Popsicles
Pan Baked Maple Syrup And Raisin Mu
Yummiest Eatyounger Flaxseed Muffi
Cinnamon Crunch Cobblestone Muffins
Muffin Glory Cake
Blueberry Muffin Tops
Ingredients
  • 6 large egg whites .
  • 1 2/3 c plain nonfat yogurt .
  • 1 medium lemon (preferably unwaxed, organic) .
  • 1 tsp baking soda .
  • 1 tbsp baking powder .
  • 1 c unsalted butter (at about room temp) .
  • 2 3/4 c flour .
  • 1 1/2 c Splenda sugar substitute .
  • 2 tsps vanilla extract .
  • 1 tsp salt

Directions
  • Step #1 Preheat the oven to 350°F Grease 12 large size muffin c with butter or cooking spray or line with paper muffin wrappers.
  • Step #2 Wash & dry the lemon.
  • Step #3 Cut into quarters & remove the seeds.
  • Step #4 Process the quartered lemon (all of it) in a food processor/blender, or mixer, fitted with a metal blade for 1-min or more until it is completely ground up.
  • Step #5 Scrape the lemon into a small bowl, & set aside for later use.
  • Step #6 Using a mixer fitted with a paddle attachment, cream the butter In a large-ish bowl on medium high speed for 1 min.
  • Step #7 Scrape down the sides of the bowl.
  • Step #8 Add the Splenda & beat on medium high until light & fluffy.
  • Step #9 Add the egg whites all at once & beat on medium speed for 1 min.
  • Step #10 Add the vanilla & beat for about 30-seconds.
  • Step #11 Mix together the dry ingredients.
  • Step #12 Beat one third of it into the creamed mixture just until incorporated.
  • Step #13 Add half the yoghurt & do the same.
  • Step #14 Repeat, ending with dry ingredients.
  • Step #15 Gently stir in the the lemon.
  • Step #16 Spoon batter into prepared muffin tins.
  • Step #17 Bake for 30-mins until they spring back when carefully touched, or a toothpick inserted in the center comes out clean.
  • Step #18 Let cool in the pans for 5 mins, then remove to a wire rack.
  • Step #19 These are at their very best served warm, but if wrapped tightly in plastic wrap once cooled, they will still taste great for up to 3 days.
  • Step #20 They can be frozen for up to 3 weeks.
  • Enjoy the Lemon Muffin Made With Splenda recipe

Related Categories

Bread / Muffins
Viewing Lemon Muffin Made With Splenda Receipe
Home | About | Blog | Contact | Terms | Tell a Friend | Link it up | add to delicious
Copyright © 2007 GroupRecipes.com - The Food Social Network
Recent Searches
Praline Candy Recipe - Bean Pie Recipe - Chili Verde Recipe - Spice Cake Mix Recipe - Chicken Dip - Roast Slow Cooker Recipe - Mexican Wedding Cookie Recipe - Shirley Temple - Chicken Dip - Corn Bread - Pasta And Beans - Pork Marinade - Recipe Raspberry Fluff Egg Whites - Pasta Salad - Beefcheese Enchiladas - Southwest Quiche Recipes - Delicious Recipes - Low Fat Bananna Bread - Salmon Steak Skin - Delicious Recipes - Baked Breaded Chicken - Banana Bread With Chocolate Chips - Shirmp Fettucine - Romoulade Sauce - Chocolate Cream Cake -