Accidental Orange Raspberry Muffins - cooking recipe

Ingredients

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

Preparation

Preheat oven to 425 degrees Fahrenheit.
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.
In large bowl, combine flour, sugar, baking powder and salt; mix well using a wire whisk.
In small bowl, combine yogurt, orange juice, orange zest, oil, lecithin, corn syrup, vanilla extract and egg whites; beat well.
Add to dry ingredients, stir until ingredients are just moistened; use a light hand or the muffins will be tough.
Carefully fold in the frozen raspberries.
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.
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.
Bake at 425 degrees Fahrenheit for 18 to 23 minutes (took 20 minutes for me tonight) or until golden brown.
Cool 5 minutes, and eat'em up!