2 cups sifted all-purpose flour
2 T. sugar
6 packets (or 2 tsp. bulk) Sweet ‘N Low®
2-1/2 tsp. baking powder
1/2 tsp. baking soda
1 cup buttermilk
1/4 cup reduced-calorie tub margarine, melted
1/4 cup orange juice
1 large egg
2 tsp. finely grated orange rind
1 tsp. vanilla extract

Preheat oven to 400°F. Spray a 12-cup muffin pan with nonstick cooking spray or line with paper muffin cups. In a large bowl, sift the dry ingredients. In another bowl, combine the buttermilk, margarine, orange juice, egg, orange rind, and vanilla. Make a well in the center of the dry ingredients. Pour in the liquid ingredients; stir until moistened. Spoon equal amounts of batter into the prepared muffin cups. Bake 15 to 18 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack 5 minutes. Remove from the pan; serve warm or cold.