Make Oatmeal Muffins with Splenda

THESE MUFFINS ARE MOIST,WHOLESOME AND HIGH IN FIBER
MUFFIN BATTER

1/2 CUP 1% MILK
1/4 CUP SUGAR FREE SYRUP(LOG CABIN OR CAREY`S)
1/4 CUP UNSWEETENED APPLESAUCE
3 TBSP. 70% STICK MARGARINE,MELTED OR 2 TBSP. CANOLA OIL
2 EGG WHITES
1 CUP UNCOOKED OLD FASHIONED OATS ( NOT QUICK COOKING)
3/4 CUP WHOLE WHEAT FLOUR
1/2 CUP ALL PURPOSE FLOUR
1/2 CUP SPLENDA GRANULAR
1& 1/2 TSP. CINNAMON
1& 1/2 TSP. BAKING POWDER
1/2 TSP. BAKING SODA

TOPPING
1 TBSP. BROWN SUGAR
1 TBSP. SPLENDA GRANULAR
1/2 TSP. CINNAMON

1. PREHEAT OVEN TO 350F. SPRAY MUFFIN PAN WITH NONSTICK BAKING SPRAY.
2. BATTER,IN A SMALL BOWL WHISK TOGETHER THE FIRST 5 INGREDIENTS. SET ASIDE.
3. IN A LARGE BOWL COMBINE OATS,FLOURS,1/2 CUP SPLENDA,CINNAMON,BAKING POWDER,AND BAKING SODA. STIR, MAKE A WELL AND ADD LIQUID MIXTURE,STIRRING JUST UNTIL BLENDED.FILL PREPARED MUFFIN CUPS 2/3 WAY FULL.
4. TOPPING COMBINE BROWN SUGAR,SPLENDA,AND CINNAMON.SPRINKLE OVER MUFFINS. BAKE FOR 20 MINUTES OR UNTIL CENTER SPRINGS BACK WHEN LIGHTLY TOUCHED. COOL FOR 5 MINUTES BEFORE REMOVING TO A WIRE RACK.
MUFFINS ARE BEST THE DAY THEY ARE BAKED
CALORIES110,CARBS 18 GRAMS,PROTEIN 4 GRAMS FAT 3 GRAMS,FIBER 2 GRAMS,SODIUM 130 MILLIGRAMS