Directions:
- Preheat oven to 350°F (180°C). 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 150.52 Kcal (630 kJ) | ||
| Calories from fat | 33.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.74g | 6% | |
|---|---|---|---|
| Cholesterol | 1.48mg | 0% | |
| Sodium | 157.57mg | 7% | |
| Potassium | 157.66mg | 3% | |
| Total Carbs | 20.99g | 7% | |
| Sugars | 1.2g | 5% | |
| Dietary Fiber | 0.69g | 3% | |
| Protein | 6.9g | 14% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 0.8mg | 4% | |
| Calcium | 71.1mg | 7% | |
| Amount Per 100 g | |||
| Calories | 199.43 Kcal (835 kJ) | ||
| Calories from fat | 44.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.96g | 6% | |
|---|---|---|---|
| Cholesterol | 1.96mg | 0% | |
| Sodium | 208.76mg | 7% | |
| Potassium | 208.88mg | 3% | |
| Total Carbs | 27.81g | 7% | |
| Sugars | 1.6g | 5% | |
| Dietary Fiber | 0.91g | 3% | |
| Protein | 9.14g | 14% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 1.1mg | 4% | |
| Calcium | 94.2mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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