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Ingredients

3/4 cup self-rising flour

3/4 cup Splenda

1 large egg

6 Tbsp water

1 Tbsp oil (I used safflower oil)

3 tsp lemon extract

1 1/2 tsp vanilla extract

Directions

Preheat oven to 350 degrees F. Prepare a 8" round, 6 cup muffin tin, or 24 cup mini-muffin tin with non-stick baking spray. Set aside.

In medium mixing bowl, combine dry ingredients.

In mug or measuring cup, combine liquid ingredients, including the egg. Beat with a fork until the egg is well mixed with other ingredients.

Pour liquid into dry. Stir with a fork to blend together. There may be some small lumps - these are OK. Large lumps need to be broken up.

Pour batter into prepared pan. Bake at 350 degrees for 15 minutes for cake pan, 10-12 minutes for muffin tin, and 8-10 minutes for mini-muffins.

Edge of cake will start to brown, but top will stay light. Check for doneness with a toothpick inserted into middle of cake or largest muffin. Let cool in pan about 15 minutes, then remove from pan and finish cooling on a wire rack.

*I'm sorry, but this is an unoriginal recipe, so the frosting tips I can't provide. :)

*This is a recipe for sugar free lemon muffins