3 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup Splenda
1/2 cup sugar
3 eggs worth of All Whites
3/4 cup light butter, softened
2 vanilla beans, sliced and seeds scraped
1-1/3 cups fat free buttermilk
Preheat oven to 350°. Line a muffin pan with liners
Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, baking soda, and baking powder ; stir with a whisk. Place sugar, Splenda, butter, and vanilla bean seeds in a large bowl; beat with a mixer at medium speed until light and fluffy. Add All Whites, 1 at a time, beating well after each addition. Add flour mixture and buttermilk to sugar mixture, beginning and ending with flour mixture.
Spoon batter in muffin pan. I use an ice cream scoop to make sure they are even.
Bake at 350° for 18-20 minutes or until a wooden pick inserted in the center comes out clean.
Cool in pan 10 minutes on a wire rack. Remove from pan. Cool completely on a wire rack.
Yield 20 Muffins: 2.75 points each