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Source: Fantastic Food with Splenda
Author: Marlene Koch


Banana Bran Muffins


Ingredients:


1 c mashed banana (about 2 medium bananas)
1 c unsweetened shredded bran cereal (like All-Bran)
1/4 c buttermilk
2 large egg whites
2 tbsp canola oil
2 tsp molasses
1 tsp vanilla
1 c all-purpose flour
1/4 c Splenda Granular
1 tsp baking soda
1 tsp baking powder
1/2 tsp cream of tartar


Directions:


Preheat oven to 400 degrees. Spray muffin tin with nonstick baking spray. In a medium bowl stir together the first 7 ingredients. Set aside for at least 5 minutes to soften bran. In a large bowl combine flour, Splenda, baking soda, baking powder, and cream of tartar. Stir; make a well and add the liquid mixture, stirring just until blended. Spoon into prepared muffin cups. Bake for 15 minutes or until center springs back when lightly touched. Cool for 5 minutes before removing to a wire rack.


Makes 12 Servings.


Dietary Exchanges: 1 Carbohydrate, 1/2 Fat


WW Point Comparison: 2 points


Nutrients Per Serving:
110 Calories
19 g Carbohydrate
3 g Protein
3 g Fat (0 g Saturated Fat)
3 g Fiber
220 mg Sodium


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Oatmeal Muffins


Ingredients:


Muffin Batter


1/2 c 1% milk
1/4 c sugar-free syrup (Log Cabin or Carey’s)
1/4 c unsweetened applesauce
3 tbsp 70% stick margarine, melted (or 2 tbsp canola oil)
2 egg whites
1 c uncooked old fashioned oats (not quick cooking)
3/4 whole wheat flour
1/2 c all-purpose flour
1/2 c Splenda Granular
1 1/2 tsp cinnamon
1 1/2 tsp baking powder
1/2 tsp baking soda


Topping


1 tbsp brown sugar
1 tbsp Splenda Granular
1/2 tsp cinnamon


Directions:


Preheat oven to 350 degrees. Spray muffin tin with nonstick baking spray.


Batter: In a small bowl whisk together the first 5 ingredients. Set aside. In large bowl combine oats, flours, 1/2 cup Splenda, cinnamon, baking powder, and baking soda. Stir; make a well and add liquid mixture, stirring just until blended. Fill prepared muffin cups 2/3-way full.


Topping: Combine brown sugar, Splenda, and cinnamon. Sprinkle over muffins. Bake for 20 minutes or until center springs back when lightly touched. Cool for 5 minutes before removing to a wire rack. (These are best served the day they are baked.)


Makes 12 Servings.


Dietary Exchanges: 1 Carbohydrate, 1/2 Fat


WW Comparison: 2 points


Nutrients Per Serving:
110 Calories
18 g Carbohydrate
4 g Protein
3 g Fat (.5 g Saturated Fat)
2 g Fiber
130 mg Sodium



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Lemon Cheese Danish Muffins


Ingredients:


Filling


4 oz light tub-style cream cheese
2 tbsp Splenda Granular
2 tsp 1% milk
1/8 tsp almond extract


Muffin Batter


1 large egg
3 tbsp margarine, melted
1/4 c 1% milk
1/2 tsp vanilla extract
8 oz regular nonfat lemon yogurt*
2 c + 2 tbsp cake flour
3/4 c Splenda Granular
1 tsp baking powder
1 tsp baking soda
grated zest of 1 lemon (2 tsp)
2 tsp powdered sugar (optional)


*Do not use light or sugar-free yogurt. The added sugar in the yogurt enhances the muffin quality and adds only a small amount of carbohydrate per muffin.


Directions:


Preheat oven to 400 degrees. Spray muffin tin with nonstick baking spray.


Filling: In a small bowl cream together cream cheese, 3 tablespoons Splenda, milk, and extract. Set aside.


Batter: In another small bowl whisk together egg, margarine, milk, vanilla, and yogurt. Set aside. In a large bowl combine flour, 3/4 Splenda, baking powder, baking soda, and lemon zest. Stir; make a well and add liquid mixture, stirring just until blended. Spoon large tablespoon of batter into each muffin cup (about 1/2 full), place 2 tsp cheese mixture over each, fill cups with remaining muffin batter. Bake for 16-18 minutes or until center springs back when lightly touched. Cool in pan 5 minutes before removing to wire rack. Before serving, dust with powdered sugar.


Makes 12 Servings.


Dietary Exchanges: 1 1/2 Carbohydrate, 1 Fat


WW Point Comparison: 3 points


Nutrients Per Serving:
140 Calories
20 g Carbohydrate
4 g Protein
5 g Fat (2 g Saturated Fat)
0 g Fiber
210 mg Sodium



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Chocolate Cherry Muffins


Ingredients:


1 1/2 c frozen unsweetened dark cherries, partially thawed, cut in half
2 tbsp Splenda Granular
3/4 tsp almond extract
1/4 c 1% milk
1/2 c unsweetened applesauce
3 tbsp canola oil
3 tbsp brown sugar
2 egg whites
1 tsp vanilla
1 1/2 c all-purpose flour
1 c Splenda Granular
1/3 c Dutch-process cocoa powder
1 1/2 tsp baking powder
1/2 tsp baking soda
2 tsp powdered sugar


Directions:


Preheat oven to 375 degrees. Spray muffin tin with nonstick baking spray. In a small bowl stir together cherries, 2 tbsp Splenda, and almond extract. Set aside. In a medium bowl whisk together next 6 ingredients. Set aside. In a large bowl combine flour, 1 cup Splenda, cocoa powder, baking powder, and baking soda. Stir; make a well and add liquid mixture, stirring just until blended. Carefully stir in cherries, taking care not to overmix. Spoon into prepared muffin cups. Bake for 18-20 minutes or until center springs back when lightly touched. Cool for 5 minutes before removing to a rack. Dust with powdered sugar.


Makes 12 Servings.


Dietary Exchanges: 1 1/2 Carbohydrate, 1 Fat


WW Point Comparison: 3 points


Nutrients Per Serving:
145 Calories
22 g Carbohydrates
3 g Protein
5 g Fat (0 g Saturated Fat)
1 g Fiber
220 mg Sodium