Orange Yogurt Muffin
Servings: 8
Ingredients:
| Nutritional Info | |
| Amount per serving: | - |
| Total Calories | 160 |
| Calories from Fat | 45 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Cholesterol | 55 mg |
| Sodium | 180 mg |
| Total Carbohydrates | 21 g |
| Fibre | 1 g |
| Sugar | 3 g |
| Protein | 6 g |
-
11/2 cups (375 mL) all-purpose flour
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) baking soda
1/8 tsp (0.5 mL) salt
2 large eggs
1/4 cup (60 mL) SPLENDA® No Calorie Sweetener, Granulated
2 tbsp (30 mL) canola oil
1 cup (250 mL) plain low-fat yogurt
2 tsp (10 mL) vanilla extract
1 tsp (5 mL) freshly grated orange peel
Preparation:
Preheat oven to 350°F (180°F). Place paper baking cups in muffin pan and coat with
vegetable cooking spray.
Combine flour, baking powder, soda and salt, set aside.
Beat eggs and SPLENDA® Granulated at high speed with an electric mixer for 5 minutes. Add oil, yogurt, vanilla, and orange peel; beat at medium speed until blended, about 1 minute.
Add dry ingredients to wet mixture and beat at low speed until blended. Spoon mixture into prepared muffin pans; filling 3/4 full.
Bake for 15 minutes or until cake tester inserted in center comes out clean. Remove from pans immediately and cool on wire rack.
For more recipes, tips and information about Splenda®, click here
vegetable cooking spray.
Combine flour, baking powder, soda and salt, set aside.
Beat eggs and SPLENDA® Granulated at high speed with an electric mixer for 5 minutes. Add oil, yogurt, vanilla, and orange peel; beat at medium speed until blended, about 1 minute.
Add dry ingredients to wet mixture and beat at low speed until blended. Spoon mixture into prepared muffin pans; filling 3/4 full.
Bake for 15 minutes or until cake tester inserted in center comes out clean. Remove from pans immediately and cool on wire rack.
For more recipes, tips and information about Splenda®, click here
Source
SPLENDA®
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