Nancy, here is a recipe I've made recently that I really love. It is from the back of a Splenda box and was so delicious. I followed the recipe except when I combined the dry ingredients I added 1 c. dry milk and 1/2 tsp baking powder (in additions to what the recipe calls for) as extra ingredients, that is recommended by Splenda to help the baked goods rise. When everything was assembled I took my ice cream scoop and scooped the dough, it was thick into the muffin cups, filled them full. I baked them at 425-450 for about 7 minutes then I turned the heat back 400 and baked for the rest of the time (until toothpick comes out clean). My gosh they were so good and moist plus they really peaked. I think I may have used low fat buttermilk since I like it instead of regular milk for anything I bake, if you use you man need extra as it is thicker than regular milk. They looked beautiful. I haven't tried other fruit but don't see why it wouldn't work. I want to try their cupcakes soon too but I am gonna make a strawberry bread recipe first. Will let you know how that works out when I try it.

Splenda Blueberry Muffins
http://splenda.tastebook.com/

2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup light margarine, softened (I used real butter as that was what I had)
1 cup SPLENDA® No Calorie Sweetener, Granulated
1/4 cup honey (did not use as I had none on hand)
2 large eggs
1 teaspoon vanilla extract
½ cup 1% low-fat milk
1 cup fresh or frozen blueberries, thawed (I did not thaw mine)

Place oven rack in top 1/3 of oven. Preheat oven to 400 degrees F. Line 12 muffin cups with paper liners. Lightly spray liners with nonstick cooking spray. Sift together flour, baking powder, and salt, set aside. Beat margarine at medium speed with an electric mixer until creamy. Gradually add SPLENDA® Granulated Sweetener and honey beating until light and fluffy. Add eggs one at a time beating until blended after each addition. Stir in vanilla. Alternately add flour mixture and milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Fold in berries. Spoon batter evenly into paper lined muffin cups. Bake 20 to 22 minutes or until golden. Remove from pan immediately, and cool on wire rack.
Serves: 12
Nancyb

http://www.nancyskitchen