Butterless Pecan Muffins

• 1 34 cups self rising flour
• 1 cup chopped pecans
• 14 cup Splenda brown sugar blend
• 14 cup egg white
• 34 cup skim milk
• 14 cup canola oil
• 12 teaspoon butter flavor extract
• 12 teaspoon caramel extract

1. Combine flour, pecans and Splenda brown sugar in a mixing bowl; set aside.
2. Mix together egg white, milk, oil and extracta; add all at once to flour mixture.
3. Stir only until dry ingredients are moistened.
4. Spoon into greased muffin pan, filling 3/4 full.
5. Bake at 400 F for 15 minutes or until golden brown.

flour, pecans, brown sugar, egg white, milk, canola oil, butter, caramel

Taken from www.food.com/recipe/butterless-pecan-muffins-351765 (may not work)