Lemon Muffins Made With Splenda
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.
- Ready In:
- 1hr 5mins
- 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
- 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.
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When I saw Annacia's lovely photo on PAC 2012 and then read her review I knew I had to try this. I'm a real lemon lover and this is the first time I've ever seen the whole lemon use in a recipe. I thought it might not be as good with the splenda and thought of cutting the recipe in half (after all SIX egg whites) but decided to make it just as directed and it was a wise move. These are wonderful and I can't say enough about them, Just the right amount of light sweetness, not overpowering; and when you bite into a piece of the lemon it's a burst of lemon tang. YUM, the only thing I did differant was to make into mini loaves instead of muffins so I can share with neighbors and I did cut the splenda to one cup and it's perfect for us. Can't wait to make this again when we have company so I can show off.Reply
I'll start by saying that this recipe has gone into my Favorites Of 2012 cookbook. This is without a doubt one of the best muffins I have ever made. They are light as a feather, very tender, moist and scrumptious. I used a Meyer lemon and am crazy about grinding the entire thing and using it all in the recipe. Most lemon muffins ask for a tsp to a Tbsp of juice, this is so much better and yet the lemon isn't overpowering. If you like lemon and muffins this recipe is a must try, it's simply surperb.Reply
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