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Diabetic Lemon Poppyseed Muffins

Kraft Memeber Recipe
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Makes: 18 muffins Total Time: 30 min
Category: Breads Sub Category: Muffins

what you need
  • 2-1/4 cups cake flour
  • 3/4 cup Splenda Granular
  • 1/4 cup sugar
  • 3/4 cup unsalted butter, softened
  • 1/2 cup nonfat instant dry milk
  • 2 teaspoons baking powder
  • 3/4 tsp. baking soda
  • 1/4 tsp. salt
  • 3/4 cup buttermilk
  • 2 Tbsp. fresh lemon juice
  • 2-1/2 Tbsp. grated lemon peel
  • 3 eggs
  • 2 tsp. vanilla extract
  • 2 Tbsp. poppyseeds
make it
Preheat oven to 350°F. Place 18 paper baking cups in muffin pans. Set aside. Place cake flour, Splenda Granular, sugar and softened unsalted butter in large mixing bowl. Mix on medium speed 1 to 2 minutes with an electric mixer until blended and crumbly. Add nonfat dry milk, baking powder, baking soda and salt. Mix on low speed until blended. Blend buttermilk, lemon juice, lemon zest and peel, eggs and vanilla in small bowl. Add 2/3 cup of buttermilk mixture to flour mixture. Mix on medium speed 1 minute. Stop and scrape sides and bottom of bowl. Mix on medium-high speed 45 to 60 seconds. Reduce mixer speed to low and add remaining liquid; blend. Stop mixer and scrape sides and bottom of bowl again. Add poppyseeds. Mix on medium-high speed 30 seconds.

Pour muffin batter into prepared pans.

Bake muffins 12 to 15 minutes or until toothpick inserted in center comes out clean.
Notes
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