Ingredients
-
1
-
1
-
1 1/2
-
6
-
2
-
2 3/4
-
1
-
1
-
1
-
1 2/3
-
-
-
-
-
Directions
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 , These muffins are pretty awful They are more like hockey pucks and the flavor of lemon is barely there Hard to miss that Splenda aftertaste as well Another Splenda failure :-(, 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
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Steps
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1
Done
|
Preheat the Oven to 350f Grease 12 Large Size Muffin Cups With Butter or Cooking Spray or Line With Paper Muffin Wrappers. |
|
2
Done
|
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. |
|
3
Done
|
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. |
|
4
Done
|
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. |
|
5
Done
|
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. |
