Ingredients

• 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
• 3 tablespoons Splenda sugar substitute
• 1 teaspoon cinnamon

Instructions

1. Preheat oven to 425 degrees Fahrenheit.

2. 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.

3. In large bowl, combine flour, sugar, baking powder and salt; mix well using a wire whisk.

4. In small bowl, combine yogurt, orange juice, orange zest, oil, lecithin, corn syrup, vanilla extract and egg whites; beat well.

5. Add to dry ingredients, stir until ingredients are just moistened; use a light hand or the muffins will be tough.

6. Carefully fold in the frozen raspberries.

7. 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.

8. 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.

9. Bake at 425 degrees Fahrenheit for 18 to 23 minutes (took 20 minutes for me tonight) or until golden brown.

10. Cool 5 minutes, and eat'em up!