Serves: 12
Total Calories: 108
1. Preheat oven to 400° F.
2. Combine flour, 1/2 cup splenda, baking powder and salt in medium mixing bowl.
3. In a small bowl, beat the egg lightly. Stir in heavy cream, 2-1/2 teaspoons lemon zest, lemon juice, and oil. Add liquid to dry ingredients, stirring just until moistened.
4. Coat muffin tins with nonstick cooking spray or line with paper muffin cups. Fill 2/3 full with batter. Combine remaining 3 tablespoons splenda with remaining 1/2 teaspoon lemon zest. Sprinkle over tops of muffins. Bake for about 20 minutes or until test done when toothpick inserted in center comes out dry.
This Lemon Muffins recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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