|Ingredient ||Weight |
|cake flour ||17.25 ounces |
|SPLENDA® No Calorie Sweetener, Granulated ||1.25 ounces |
|sugar ||3.5 ounces |
|unsalted butter, softened ||12 ounces |
|nonfat dry milk ||4.25 ounces |
|baking powder ||0.5 ounce |
|baking soda ||0.25 ounce |
|salt ||0.1 ounce |
|buttermilk ||12 fluid ounces |
|lemon juice ||2 fluid ounces |
|grated lemon peel (zest) ||0.1 ounce |
|eggs ||10.5 ounces |
|vanilla extract> ||0.5 fluid ounce |
|poppy seeds ||1 ounce || |
PREHEAT oven to 350°F. Place paper liners into muffin tins. Set pan aside.
PLACE cake flour, SPLENDA® Granulated, sugar and softened unsalted butter in a large mixing bowl. Mix on medium speed 1-2 minutes with an electric mixer until the butter is mixed into the flour mixture, with only very small pieces of butter visible.
ADD nonfat dry milk, baking powder, baking soda and salt. Mix on low speed until blended.
MIX buttermilk, lemon juice, lemon zest, eggs, and extracts in a small bowl. Stir well. Add 2/3 of the buttermilk mixture to the flour mixture. Mix on medium speed mixing until the liquids are just blended into the flour mixture. Stop the mixer and scrape the sides and bottom of the bowl. Mix on medium-high speed about 45-60 seconds or until the batter starts to get lighter in appearance. Reduce mixer speed to low and add remaining liquids. Mix on medium speed until blended. Stop mixer and scrape sides and bottom of bowl again. Add poppy seeds. Mix batter at medium-high speed for an additional 30 seconds or until seeds are evenly distributed.
POUR muffin batter into prepared pan. Cups will be very full. Bake muffins in preheated 350°F oven 12-15 minutes or until a wooden toothpick inserted in the center of the muffin comes out clean.
Note: The surface color can be improved by sprinkling a little sugar on the surface or brushing an egg or milk wash before baking.