- 12
Ingredients
- 1 2/4 cups cake flour
- 2 taspoons baking powder
- 1/2 teaspoon baking soda
- 1/3 cup butter
- 1/3 cup sugar
- 1/3 cup Splenda
- 3 large egg whites
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2/3 cup low-fat milk
Preparation
Step 1
1. Preheat the oven to 350 derees. Lightly spray a 12-muffin tin with nonstick baking spray (paper or foil liners may be added before spraying).
2. In a medium bowl, sift together the flour, baking powder, and baking soda. Set aside.
3. In a large bowl, with an electric mixer, cream the butter and sugar until fluffy. Add the sweetener, egg whites, and extracts, and continue mixing until all ingredients are incorporated.
4. Mix one-third of the flour mixture into the wet mixture. Mix in one-third of the milk. Repeat until all ingredients are combined. Do not overmix.
5. Scoop the batter into the muffin cups (about 1/4 cup each). Bake for 15 to 17 minutes, until the center springs back when touced or a toothpick comes out clean.