LEMON ORANGE SUNSHINE Swirl MUFFINS * sugar or sugar-free
1-1/2 cups all-purpose flour……………………………….1/2 tsp. salt
2 tsp. baking powder……………………….……………….1 tsp. baking soda (1-1/2 tsp. w/Splenda)
1 TB EACH orange and lemon jello powder (can be sugar-free)
1/2 cup white sugar (or regular white Splenda ~ not baking blend)
1/2 cup sour cream or yogurt....................................................2 drops yellow food coloring
1 egg………………………………………………………….1 tsp. vanilla
5 TB butter, melted.......................................................................extra sugar/Splenda for top
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Preheat oven to 350. Line a 6-cup muffin tin with paper liners and give a quick spritz of non-stick spray to the bottoms.
Whisk together the flour, baking powder, baking soda, and salt; set aside.
Beat together the sour cream, sugar, egg, vanilla and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Divide the batter into 2 bowls. Add the orange jello powder to one bowl; and the lemon jello powder plus the yellow food coloring to the other bowl. Mix each bowl well (I use a wooden spoon), so that they're colored evenly throughout the batter. (The batter may feel sticky, but that's ok)
Scoop each batter into muffin pans, side by side. If necessary, smooth the tops with your finger or a small spoon. (Mine were filled nearly to the top.) Sprinkle the tops with a little extra Splenda or Sparkling Sugar (or regular white sugar).
Bake for about 20-25 minutes, or until they’re lightly browned on top and a toothpick comes out clean. (Sugar-free muffins may not brown as much ~ and dark pans bake faster than light-colored pans). Makes 6 big muffins