Monday, June 30, 2014

Jelly Doughnut Splenda Muffins


1/4 c. margarine
1/4 c. vegetable oil
1/2 c. Splenda
1/3 c. Splenda brown sugar
2 eggs
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. ground nutmeg
3/4 tsp. salt
1 1/2 tsp. vanilla
2 2/3 c. flour
1 c. almond milk
1/4-1/3 c. sugar free strawberry jelly

Preheat the oven to 425 degrees. Line 12-15 cupcake tins with paper liners. In an electric mixer, beat the butter, oil and both sugars until smooth. Add eggs and continue to beat. Add the baking powder, baking soda, nutmeg, salt and vanilla. Add the flour and milk alternating. Divide into the baking cups and bake for 15 minutes. Let cool for 15 minutes, cut a hole on the tops of the muffins and fill with 1/2 tsp. of the strawberry jelly.

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