Basic Muffin
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 cups flour1 tbsp baking powder1/2 tsp salt1 large egg1 cup splenda4 tbsp butter, melted & cooled slightly1-1/4 cup fat free sour cream
Pre-heat oven to 350 degrees. Grease a standard 12-cup muffin tin and set aside
whisk the flour, baking powder, and salt in a medium bowl until combined. Whisk the egg in a second medium bowl until well combined and hilth-colored, about 20 seconds. Add the spenda and whisk vigorously until thoroughly homogeneous, (about 30 seconds); add the melted butter in 2 or 3 additions, whisking to combeine after each addition. Add the sour cream in 2 additions, whisking just to combine.
Add any fruit to the dry ingredients and gently toss just to combine. Add the sour cream mixture and fold with a rubber spatula until the batter comes together and the berries are evenly distributed (if using them). do not over mix.
Using a large spoon sprayed with nonstick cooking spray to prevent sticking, divide the batter among the greased muffin cups. Bake until the muffins are light golden brown about 25 - 30 minutes
Invert muffins onto a wire rack. stand the muffins upright, cool for 5 minutes. Serve as is or lightly spray tops with nonstick spray and dust lightly with cinnamon/sugar mix.
Number of Servings: 12
Recipe submitted by SparkPeople user SURACHASPITE.
whisk the flour, baking powder, and salt in a medium bowl until combined. Whisk the egg in a second medium bowl until well combined and hilth-colored, about 20 seconds. Add the spenda and whisk vigorously until thoroughly homogeneous, (about 30 seconds); add the melted butter in 2 or 3 additions, whisking to combeine after each addition. Add the sour cream in 2 additions, whisking just to combine.
Add any fruit to the dry ingredients and gently toss just to combine. Add the sour cream mixture and fold with a rubber spatula until the batter comes together and the berries are evenly distributed (if using them). do not over mix.
Using a large spoon sprayed with nonstick cooking spray to prevent sticking, divide the batter among the greased muffin cups. Bake until the muffins are light golden brown about 25 - 30 minutes
Invert muffins onto a wire rack. stand the muffins upright, cool for 5 minutes. Serve as is or lightly spray tops with nonstick spray and dust lightly with cinnamon/sugar mix.
Number of Servings: 12
Recipe submitted by SparkPeople user SURACHASPITE.
Nutritional Info Amount Per Serving
- Calories: 129.0
- Total Fat: 4.0 g
- Cholesterol: 12.5 mg
- Sodium: 252.5 mg
- Total Carbs: 22.3 g
- Dietary Fiber: 0.6 g
- Protein: 3.2 g
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