Ingredients:
2 cups all-purpose flour
1 cup Splenda sugar substitute
2 teaspoons baking powder
1/8 teaspoon salt
1 cup orange juice
4 tablespoons stick butter or 4 tablespoons margarine, melted
1 large eggs, slightly beaten
1 teaspoon orange zest
Directions:
Lightly coat 9 muffin cups with nonstick spray or line with paper-liners; set aside.
Combine flour, Splenda, baking powder and salt in a large bowl.
Stir in orange juice, melted butter, egg and orange peel until all ingredients are just moistened.
Spoon batter into muffin cups, filling 2/3 full. Bake in preheated 375 F oven 20 to 25 minutes or until wooden pick inserted in center comes out clean.
Cool in pan 10 minutes. Remove muffins from pan and cool on wire rack. Serve warm or at room temperature.
One muffin is 2 starch and 1 fat.
Servings: 9
Time preparation: 10 min.
Time total: 40 min.