Lemonmuffinsmadewithsplenda Recipes

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LEMON MUFFINS MADE WITH SPLENDA



Lemon Muffins Made With Splenda image

An entire ground lemon goes into the mix, giving these muffins a deep lemon flavour. Plain yoghurt combines with the lemon to create a muffin that is both tangy and sweet. This is a modified version of another recipe on recipzaar.com.

Provided by kelsharitt

Categories     Quick Breads

Time 1h5m

Yield 18-24 large muffins, 18-24 serving(s)

Number Of Ingredients 10

1 medium lemon (preferably unwaxed, organic)
1 cup unsalted butter (at room temperature)
1 1/2 cups Splenda sugar substitute
6 large egg whites
2 teaspoons vanilla extract
2 3/4 cups flour
1 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon salt
1 2/3 cups plain nonfat yogurt

Steps:

  • Preheat the oven to 350°F Grease 12 large size muffin cups with butter or cooking spray or line with paper muffin wrappers.
  • Wash and dry the lemon. Cut into quarters and remove the seeds. Process the quartered lemon (all of it) in a food processor, or blender, fitted with a metal blade for 1-minute or more until it is completely ground up. Scrape the lemon into a small bowl, and set aside for later use.
  • Using a mixer fitted with a paddle attachment, cream the butter in a large bowl on medium high speed for 1 minute. Scrape down the sides of the bowl. Add the Splenda and beat on medium high until light and fluffy. Add the egg whites all at once and beat on medium speed for 1 minute. Add the vanilla and beat for about 30-seconds. Mix together the dry ingredients. Beat one third of it into the creamed mixture just until incorporated. Add half the yoghurt and do the same. Repeat, ending with dry ingredients. Gently stir in the lemon.
  • Spoon batter into prepared muffin tins. Bake for 30-minutes until they spring back when gently touched, or a toothpick inserted in the center comes out clean. Let cool in the pans for 5 minutes, then remove to a wire rack.
  • 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. They can be frozen for up to 3 weeks.

Nutrition Facts : Calories 197.2, Fat 10.5, SaturatedFat 6.5, Cholesterol 27.6, Sodium 297.2, Carbohydrate 21.3, Fiber 0.6, Sugar 5.9, Protein 4.6

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

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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