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Preheat oven to 350°F (180°C). Place paper baking cups in muffin pan or coat with vegetable cooking spray. Combine flour, baking powder, baking soda and salt; set aside. Beat eggs and Splenda at high speed with an electric mixer for 5 minutes. Add oil, yogurt, vanilla, and orange zest; beat at medium speed until blended, about 1 minute. Add dry ingredients to wet mixture and beat at low speed until blended. Spoon mixture into prepared muffin pan; filling 3/4 full. Bake for 15 minutes or until cake tester inserted in centre comes out clean. Remove muffins from pan immediately and cool on wire rack.
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Controlled temperature for homemade yogurt fermentation
Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Adjustable stand — hold cookbook or tablet at eye level while cooking
Heirloom yogurt culture — reusable forever, no thermophilic machine needed
Spring-loaded scoop — even muffins, cookies, meatballs every time
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Controlled temperature for homemade yogurt fermentation
Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Adjustable stand — hold cookbook or tablet at eye level while cooking
Heirloom yogurt culture — reusable forever, no thermophilic machine needed
Spring-loaded scoop — even muffins, cookies, meatballs every time