Lemon Muffins Made With Splenda Food

LEMON POPPYSEED MUFFINS W/SPLENDA

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 MADE WITH SPLENDA

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.

LEMON (OR RUM , ORANGE) GLAZE WITH SPLENDA

Steps:

• pulverize the splenda and the cornstarch in the blender or food processor.
• In a small bowl whisk in lemon juice and zest til smooth. (you might want to add more cornstarch for a thicker glaze, I haven't tried it yet.wanted these on lemon muffins fast :) ).
• Use to glaze pound cakes, muffins, cupcakes and more. Particularly good when you poke holes with a toothpick into them and let it seep inches.