Orange Yogurt Muffins Diabetic

Orange Yogurt Muffins Diabetic

Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
egg, white, raw, fresh
sugars, granulated
oil, canola
yogurt, greek, plain, nonfat
vanilla extract
orange juice, raw

Directions:
Preheat oven to 350F (180C).
Place paper baking cups in muffin pan or coat with vegetable cooking spray.
Combine flour, baking powder, baking soda and salt; set aside.
Beat eggs and Splenda at high speed with an electric mixer for 5 minutes.
Add oil, yogurt, vanilla, and orange zest; beat at medium speed until blended, about 1 minute.
Add dry ingredients to wet mixture and beat at low speed until blended.
Spoon mixture into prepared muffin pan; filling 3/4 full.
Bake for 15 minutes or until cake tester inserted in centre comes out clean.
Remove muffins from pan immediately and cool on wire rack.