Ingredientes para Lemon Muffins Made With Splenda
- 1 whole lemon
- Unsalted Butter
- Splenda Sugar Substitute
- 2 large egg whites
- Vanilla Extract
- Flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Plain Nonfat Yogurt
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Cómo preparar Lemon Muffins Made With Splenda
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups.
- Wash and thoroughly dry one lemon.
- Cut the lemon into quarters and remove all seeds.
- Using a food processor or blender, finely grind the lemon quarters for 1-2 minutes until completely pureed.
- Scrape the lemon puree into a small bowl and set aside.
- In a large bowl, cream together 1/2 cup (1 stick) softened unsalted butter with 1 cup Splenda Granulated Sweetener using a mixer fitted with a paddle attachment for 1 minute, scraping down the sides.
- Add 2 large egg whites and beat on medium speed for 1 minute.
- Add 1 teaspoon vanilla extract and beat for 30 seconds.
- In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
- Gradually add 1/3 of the dry ingredients to the wet ingredients, mixing until just combined.
- Add 1/2 cup plain yogurt and mix until incorporated.
- Add the remaining dry ingredients and mix until just combined.
- Gently fold in the lemon puree.
- Fill the prepared muffin cups about 2/3 full.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.
- Enjoy these delicious muffins warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 3 weeks.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
23g
Fat
32g
Carbs
7g
