Makes 18 muffins Calories 180 Prep Time 20 minutes Total Time 35 minutes Made with Splenda® Original Sweetener
Ingredients
2 ¼ cups cake flour
¾ cup Splenda® Granulated Sweetener
¼ cup sugar
¾ cup unsalted butter, softened
½ cup nonfat dry milk powder
2 teaspoons baking powder
¾ teaspoon baking soda
¼ teaspoon salt
¾ cup buttermilk
2 tablespoons lemon juice
2 tablespoons grated lemon peel
3 large eggs
2 teaspoons vanilla extract
2 tablespoons poppy seeds
Nutrition Info Per Serving
Serving Size: 1 muffin
Calories
180
Total Fat
9g
Saturated Fat
5g
Cholesterol
55mg
Sodium
180mg
Total Carbs
20g
Dietary Fiber
1g
Sugars
6g
Protein
4g
Instructions
Preheat oven to 350°F. In each of two 12-cup muffin pans place 9 paper liners.
In a bowl, combine cake flour, Splenda Sweetener, sugar, and butter. Using an electric mixer, mix on medium speed for 1–2 minutes until butter is blended in and the mixture is crumbly.
Add dry milk powder, baking powder, baking soda, and salt. Mix on low speed to combine.
In another bowl, whisk together buttermilk, lemon juice, lemon zest, eggs, and vanilla extract. Add ⅔ of the buttermilk mixture to the flour mixture. Mix on medium speed until smooth, then beat on medium-high speed about 45–60 seconds until the batter is light and fluffy.
Add remaining buttermilk mixture and mix on medium speed until smooth. Add poppy seeds. Beat on medium-high speed 30 seconds more.
Divide batter among 18 prepared muffin cups. Bake for 12–15 minutes or until a wooden pick inserted in the center of a cupcake comes out clean. Cool in pans slightly, then remove muffins to a wire rack. Serve warm or at room temperature.
