Lemon Poppy Seed Muffins - Splenda Sweeteners
Blend flour with ⅔ buttermilk, mix on medium then high speed for a light, fluffy batter. Perfect base for Southern favorites!
Ingredients
- 290 g cake flour
- 50 g sugar
- 170 g unsalted butter, softened
- 35 g nonfat dry milk
- 2 teaspoons baking powder
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 180 ml buttermilk
- 2 tablespoons lemon juice
- 2 tablespoons grated lemon peel
- 3 eggs
- 2 teaspoons vanilla extract
- 2 tablespoons poppy seeds
- 18 g SPLENDA® Granulated
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