2 cups sifted all-purpose flour, 2 teaspoons finely grated orange rind, 1 large egg, ¼ cup orange juice, ¼ cup reduced-calorie tub margarine, melted, 1 cup buttermilk, ½ teaspoon baking soda, 2 ½ teaspoons baking powder, 6 packets (or 2 teaspoons bulk) Sweet’N Low zero calorie sweetener, 2 tablespoons sugar, 1 teaspoon vanilla extract
Preparation
Preheat oven to 400°F. Spray a 12-cup muffin pan with nonstick cooking spray or line with paper muffin cups. In a large bowl, sift the dry ingredients. In another bowl, combine the buttermilk, margarine, orange juice, egg, orange rind, and vanilla. Make a well in the center of the dry ingredients. Pour in the liquid ingredients; stir until moistened. Spoon equal amounts of batter into the prepared muffin cups. Bake 15 to 18 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack 5 minutes. Remove from the pan; serve warm or cold.
