1. |
Pre-heat oven to 350 °F (175 °C); and butter the muffin pans. |
2. |
Mix dry ingredients well (exclude those used for topping). Topping is the 12 packets of Splenda, melted butter, and the cinnamon. |
3. |
Add beaten eggs, melted butter, water, and sweetener to the dry mixture. Mix well. |
4. |
Fill muffin cups a bit more than half way with the mixture. |
5. |
Bake for about 20 minutes, until tops are golden brown. Allow muffins to cool in pan for a few minutes, then remove. |
6. |
Mix the cinnamon and powdered sweetener for the topping in a clean bowl. |
7. |
When the muffins are cool enough to handle, dip the tops in the melted butter you allocated for the topping, followed by the sweetener/cinnamon mixture. |