1/2 cup unsalted butter
1/2 cup - 1 tbsp Splenda Granular
1 tbsp sugar
2 large eggs, separated
1/4 cup lemon juice
1 tsp grated lemon rind
1 cup white whole-wheat flour
1 tsp baking powder
Your favorite powdered sugar substitute for dipping
Heat oven to 350 degrees.
Grease 2 1/2 dozen muffin tin cups or line with paper liners, set aside.
Gream butter and gradually add the sugar and Splenda, beating until light and fluffy. Add the egg yolks, lemon juice and rind, beat to blend.
Add flour and baking powder, beat until combined.
Beat egg whites until stiff peaks form, fold into the batter. Fill each muffin cup 3/4s full of the batter and bake at 350 degrees 15 minutes or until done. Remove from pans and dip tops into the powdered sugar substitute.
Yield: 2 1/2 dozen
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