Lemon Poppyseed Muffins w/Splenda
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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|
|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|
Sauk Village, IL (pop. 10,506)
Member Since Sep 2011
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.
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.