Lemon Muffins Made With Splenda Recipes

LEMON POPPYSEED MUFFINS W/SPLENDA

Lemon Poppyseed Muffins w/Splenda image

This recipe came from one of my Splenda cookbooks. I wanted to make something sweet, & just so happen to have all of the ingredients I needed without having to go to the store. I love it when a plan comes together with little or no effort. You get the volumn in these muffins because of the addition of nonfat dry milk powder & 1/4...

Provided by Rose Mary Mogan

Time 35m

Number Of Ingredients 15

Ingredients

2 1/4 c cake flour
3/4 c splenda granular
1/4 c regular sugar
1 1/2 stick butter, softened
1/2 c nonfat dry milk
2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
3/4 c buttermilk
2 Tbsp fresh lemon juice
2 1/2 Tbsp grated lemon zest
3 large eggs, room temperature
2 tsp lemon extract,(i added)
2 tsp vanilla extract
2 Tbsp poppy seeds

Steps:

1. PREHEAT OVEN TO 350 DEGREES F. Line muffin tins with 18 paper liners and set aside till needed.
2. In a medium bowl add cake flour, splenda granular, sugar, & softened butter. Mix on medium speed until mixture is crumbly.
3. In a separate bowl add the nonfat dry milk, baking powder, baking soda, & salt stir to blend. Then add to flour mixture, and blend till combined.
4. In a separate bowl add buttermilk, lemon juice, lemon zest,vanilla, lemon extract, and eggs, then whisk together till blended. add about 1/3 of liquid egg mixture to flour mixture, and beat at medium speed. Scrape down sides of bowl. Now reduce speed and add remaining liquid. Blend together. Then add poppy seeds, and stir to combine.
5. Pour batter into prepared muffin pans and bake for 15 to 20 minutes or until toothpick inserted into center of muffin comes out clean. Makes 18 muffins, add frosting if desired or serve plain.

LEMON MUFFINS

Lemon Muffins image

Wake up your taste buds with these tangy-sweet lemon muffins.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 1h55m

Yield Makes 12

Number Of Ingredients 9

Ingredients

2 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon coarse salt
1 cup sugar, plus more for sprinkling (optional)
2 large eggs, room temperature
1 1/2 teaspoons lemon zest plus 1/4 cup lemon juice
1/4 cup whole milk, room temperature
1 stick unsalted butter, melted and cooled

Steps:

Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a separate bowl, whisk together sugar, eggs, zest, juice, and milk. Whisk in butter. Stir wet ingredients into dry ingredients, until just combined.
Divide batter evenly between muffin cups, adding a scant 1/4 cup to each. Sprinkle with sugar, if desired. Bake until tops spring back when lightly touched, about 20 minutes. Cool 5 minutes in pan, then transfer to wire rack to cool completely.

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