Guest chef, Lisa Lewey-Shields, is back in the CI Kitchen featuring recipes using a sugar alternative.
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Splenda Pumpkin Muffins (Splenda Cookbook)
2 cups all-purpose flour
2 teaspoons baking soda
1½ teaspoons baking powder
2 teaspoons pumpkin pie spice *** see note below
1 teaspoon ground cinnamon
¼ teaspoons salt
1 cup canned solid pumpkin (I goofed and added the whole can… Still very good)
¾ cup Splenda Sugar Blend (can also use 6 teaspoons of Splenda for sprinkling on top of muffins
¾ cup buttermilk (1 cup milk and 1 Tablespoon lemon juice or vinegar)
¼ cup canola oil
1 large egg plus 1 large egg white
¾ teaspoon vanilla extract
½ cup raisins
Position a rack in the center of the oven and preheat oven to 350°. Line 12 muffin cups or 60 mini muffin cups with paper or foil liners. Lightly spray the liners with cooking spray..( I did not use liners and sprayed pans with spray and did just fine
Sift together the flour, baking soda, baking powder, pumpkin spice, cinnamon and salt into a large bowl. Whisk the pumpkin, Splenda, buttermilk oil, egg and egg white, and vanilla until blended in another bowl. Add to the dry ingredients and stir just until moistened. Stir in raisins.
Spoon equal amounts of the batter into the muffincups. Sprinkle tops of muffin batter with Splenda blend.
Bake until a wooden toothpick inserted in the center of a muffin comes out clean.. about 15 mins. Let cool in the pan on a wire rack..Remove muffins from the pan and or liners. Serve warm. Or let completely cool.
***If you do not have pumpkin pie spice: Mix 1 tsp ground ginger, ½ tsp ground allspice, ¼ tsp ground nutmeg and ¼ tsp ground cloves.
Splenda Rustic Apple Crisp (Back of Splenda Naturals package)
1 cup Splenda Naturals Stevia Sweetener
1 teaspoon ground cinnamon
1 teaspoon orange zest
¼ cup orange juice
5 granny smith apples Or any apples you have on hand, Peeled cored and cut into slices
1 cup uncooked old fashion oats
2 Tablespoons Splenda
¼ teaspoon ground cinnamon
2 Tablespoons butter, softened
½ cup crisp rice cereal
½ cup chopped walnuts
Preheat oven to 350°. Spray 8” square baking dish with cooking spray. Set aside.
Make filling: whisk together Splenda, cinnamon, orange zest and orange juice in a large bowl. Add apples and toss to coat. Transfer mixture to prepared pan. Set aside.
Make topping: Stir together oats, Splenda and cinnamon in a medium bowl; cut butter in with a pastry blender or 2 knives until mixture is crumbly. Stir in cereal and walnuts. Spoon topping over apples.
Bake 45 mins or until topping is lightly browned. Serve warm.
Splenda Chocolate Chip Cookies
2 cups all-purpose Flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 cup melted butter
1 cup SPLENDA Brown Sugar Blend
2 large eggs
1 Tablespoon vanilla extract
2 cups semi-sweet chocolate chips
Preheat oven to 375°
Li9ne cookie sheets with parchment paper
Combine flour, baking powder, baking soda and salt in a small bowl. Set aside.
Mix butter and brown sugar blend in a large bowl. Stir in eggs one at a time. Add vanilla and mix. Stir in flour mixture, 1/3 at a time. Fold in chips.
Drop dough by rounded tablespoons onto cookie sheet. Bake for 11-13 mins. Allow cookies to cool for 2 minutes before moving onto wire racks to cool completely.
Recipe from Splenda Brown Sugar Blend package. Makes on an average of 30 cookies.