Ingredients
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2 teaspoons baking powder
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1/4 teaspoon salt
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1 1/2 cups flour
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1/2 cup polenta
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1/4 cup nonfat milk
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2 tablespoons nonfat milk
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1/4 cup orange juice
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2 tablespoons orange juice
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1/2 cup unsalted butter, room temperature
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3/4 cup Splenda sugar substitute
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2 large eggs
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1 teaspoon vanilla extract
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2 teaspoons orange zest, chopped
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2 tablespoons brown sugar
Instructions
- Preheat oven to 375.
- Mix all dry ingredients together EXCEPT splenda or sugar, set aside.
- Mix all milk and all orange juice together, set aside.
- Beat butter until light and fluffy, add splenda or sugar and beat until extra light and fluffy (about 2 mins).
- Add eggs one at a time and beat after each addition.
- Add vanilla and zest, and beat well to combine.
- Fold in half flour mixture, mix slightly, fold in half milk/OJ mixture, mix slightly and repeat flour/OJ mixture combination. Fold until all is well combined.
- Divide into 12 muffin cups (buttered if not using non-stick or silicone), sprinkle brown sugar over the top of each muffin (if using), and bake at 375 for 25-30 minutes or until cake tester comes out clean.