Diabetic Orange Vanilla Muffins
2 cups sifted all-purpose flour
2 tablespoons sugar
6 packets (or 2 teaspoons bulk) Sweet ‘N Low®
2-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1/4 cup reduced-calorie tub margarine, melted
1/4 cup orange juice
1 large egg
2 teaspoons finely grated orange rind
1 teaspoon vanilla extract
Preheat oven to 400° F. Spray a 12-cup muffin pan with nonstick cooking spray or line with paper muffin cups.
In a large bowl, sift the dry ingredients. In another bowl, combine the buttermilk, margarine, orange juice, egg, orange rind, and vanilla. Make a well in the center of the dry ingredients. Pour in the liquid ingredients; stir until moistened.
Spoon equal amounts of batter into the prepared muffin cups.
Bake 15 to 18 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Cool in the pan on a wire rack 5 minutes. Remove from the pan; serve warm or cold.
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