Saturday, 7 February 2009

Fresh Lemon Muffins

Okay, I'm putting this in as written, but at the end I'll put in the equivalents for real sugar, as opposed to substitutes. If you use the fake stuff, you'll end up with the nutritional values that I'll also put at the bottom.

1/2 C. diet margarine
5 pkg. sugar substitute
2 egg whites
1 Tbsp. grated lemon rind
3 Tbsp. lemon juice
1 C. flour
1 tsp. baking powder
1/8 tsp. salt
2 pgk. sugar substitute
1/4 tsp. ground cinnamon

1. Cream margarine; gradually add sugar substitute (the 5 pkg.), beating until light and fluffy. Add egg whites, one at a time, beating well after each addition. Stir in lemon rind and juice.

2. Combine flour, baking powder, and salt; add to creamed mixture, mixing well. Spoon batter into miniature muffin pans sprayed with non-stick cooking spray, filling two-thirds full.

3. Combine sugar substitute (remainder) and cinnamon; sprinkle over each muffin.

4. Bake at 350 degrees (F) for 20 minutes.

Yields 12
Serves 6

Serving amount: 2 muffins
Chol: 0 Carbo: 8 gm Fat: 4 gm
Calories: 72 Protein: 2 gm Fiber: 0
Sodium: 143 mg

Sugar substitutions (these are all powders)
Equate, Sweet N Low, Sweet'ner, Sweet Magic, and Sweet One: 1 packet=2 tsp. sugar

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