Accidental Orange Raspberry Muffins

• Muffins
• 2 cups whole wheat pastry flour
• 1 cup Splenda sugar substitute
• 1/2 cup nonfat dry milk powder
• 3 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup nonfat vanilla yogurt
• 1 orange, juice of (about 3 tablespoons)
• 1 orange, zest of
• 3 tablespoons canola oil
• 1 tablespoon liquid lecithin
• 1 tablespoon light corn syrup
• 1 teaspoon vanilla extract
• 3 extra large egg whites
• 1 cup frozen raspberries, unthawed
• Topping
• 3 tablespoons Splenda sugar substitute
• 1 teaspoon cinnamon

1. Preheat oven to 425 degrees Fahrenheit.
2. On a cookie sheet, place 18 foil muffin cups (the kind that don't require a muffin tin obviously!) and lightly spray with nonstick spray.
3. In large bowl, combine flour, sugar, baking powder and salt; mix well using a wire whisk.
4. In small bowl, combine yogurt, orange juice, orange zest, oil, lecithin, corn syrup, vanilla extract and egg whites; beat well.
5. Add to dry ingredients, stir until ingredients are just moistened; use a light hand or the muffins will be tough.
6. Carefully fold in the frozen raspberries.
7. Use an ice cream scoop to place a dollop of the batter into each muffin cup; I actually ended up with 17 not 18 muffins, but you may as well have 18 cups handy just in case.
8. Prepare the topping in a small bowl by combining the 3 T of splenda and the cinnamon; sprinkle about 1/4 tsp on each muffin.
9. Bake at 425 degrees Fahrenheit for 18 to 23 minutes (took 20 minutes for me tonight) or until golden brown.
10. Cool 5 minutes, and eat'em up!

muffins, whole wheat pastry flour, splenda sugar substitute, nonfat dry milk powder, baking powder, salt, nonfat vanilla yogurt, orange, orange, canola oil, liquid lecithin, light corn syrup, vanilla, egg whites, frozen raspberries, topping, splenda sugar substitute, cinnamon

Taken from www.food.com/recipe/accidental-orange-raspberry-muffins-95645 (may not work)