Lemon Poppyseed Muffins w/Splenda

Rose Mary Mogan Recipe

By Rose Mary Mogan cookinginillinois

20 Min
15 Min

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 cup of sugar. They are quite tasty, and I added lemon extract in addition to the vanilla. These muffins are low in sugar, but not SUGAR FREE & QUITE TASTY. Recipe makes 18 muffins, but I used the professional size muffin tins for larger muffins and got 12 large ones.

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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
3/4 c
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

Directions Step-By-Step

PREHEAT OVEN TO 350 DEGREES F. Line muffin tins with 18 paper liners and set aside till needed.
In a medium bowl add cake flour, splenda granular, sugar, & softened butter. Mix on medium speed until mixture is crumbly.
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.
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.
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.

About this Recipe

Main Ingredient: Flour
Regional Style: American
Hashtags: #flavorful, #tasty, #Lemony

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Straws Kitchen CinCooks
Nov 6, 2012
Good one Sis...I make poppyseed muffins, pound cakes...ect.
We love poppyseed recipes and lllllllllove using splenda so that it will be something diabetics can also eat and enjoy.
Rose Mary Mogan cookinginillinois
Nov 7, 2012
Thanks Cindy, these were the first muffins that I made using splenda, but I do make both regular & sugar Free Poundcakes. LEMON GLAZED SOUR CREAM POPPY SEED POUND CAKE and POPPY SEED LB CAKE/W CRM CHSE & SPLENDA GLAZE They will be good with a cup of coffee.
Straws Kitchen CinCooks
Nov 7, 2012
Yep...bet they are delicious, but since I'm a diabetic, I like the recipes using splenda, stevia, truvia or the organic agave nectar.
Stormy Stewart karlyn255
Nov 9, 2012
lemon poppy seed are my favorite
Rose Mary Mogan cookinginillinois
Nov 9, 2012
Mine too, Stormy, weather it is in a muffin or cake, it really does not matter. Thanks for the comment.