1. Preheat oven to 375°F. Spray 8 cups of a 12 cup muffin pan with butter-flavored cooking spray. Set aside.
2. Mix SPLENDA® Granular, flour, baking powder, baking soda, and cinnamon together in a medium-sized mixing bowl. Set aside.
3. Mix orange juice, sour cream, margarine and egg substitute (or egg) together in a small mixing bowl. Add liquid mixture to dry mixture. Mix gently to combine. Add walnuts and cranberries and stir until just blended.
4. Spoon batter into eight muffin cups. Bake in preheated 375°F oven 15 to 20 minutes or until a toothpick inserted in the center comes out clean.

1. Beat together egg and egg whites.
2. Mix eggs together with the remaining ingredients, except the bread, and pour into a pie plate.
3. Dip the bread into the mixture. Heat frying pan over medium heat. Spray pan with non-stick cooking spray.
4. Lightly brown bread on both sides. Serve warm.

1. Preheat oven to 375°F. Spray 10 standard muffin cups in tin with nonstick baking spray.
2. In a medium bowl, stir together the first 7 ingredients (pumpkin through eggs). Set aside.
3. In a large bowl, combine flour, baking powder, baking soda, spices, and salt. Stir; make a well in the center of the dry ingredients and add the pumpkin mixture. With a large spoon or spatula, stir just until blended.
4. Spoon batter into prepared muffin cups.
5. Bake for 18-20 minutes or until center springs back when lightly touched. Cool in pan for 5 minutes before removing to a wire rack.

1. Preheat oven to 350°F (180°C). Spray 9 x 9 x 2-inch metal baking pan with vegetable cooking spray and set aside.
2. In a medium bowl, combine Splenda® Granular, flour, cinnamon and margarine. Stir until well blended.
3. Separate mixture into small clumps, approximately ¼ teaspoon each and place on cookie sheet.
4. Bake 8 to 10 minutes. Cool to room temperature. Crumble into fine, uniform texture. Set aside.
5. In a medium bowl combine apple pieces and lemon juice. In small bowl, stir together flour, Splenda® Granular and cinnamon. Sprinkle over apples and stir until thoroughly mixed.
6. Add melted margarine to mixture and stir until combined. Set aside.

1. Combine milk, cranberries, cinnamon and salt in medium saucepan. Bring to boil over medium heat, stirring occasionally.
2. Add oats and apple. Simmer, uncovered 5 to 6 minutes for old-fashioned (1 to 2 minutes for quick), stirring occasionally, until most of the liquid is absorbed.
3. Remove from heat. Stir in Equal®, nuts and vanilla.

1. Combine graham cracker crumbs, melted butter and 2 tablespoons Equal®.
2. Press mixture onto bottom and 1-inch up side of a 9-inch springform pan.
3. Bake in preheated 375°F oven 10 minutes.
4. Cool on wire rack while preparing cheesecake.

1. Pre-heat the oven to 350°F (175°C). Spray an 8x8x2 baking pan with nonstick cooking spray.
2. In a medium bowl, whisk together the flour, nutmeg, cinnamon and salt.
3. In another medium bowl, with an electric mixer at medium speed, beat the sugar and margarine together until fluffy (about 2 minutes). Beat in the egg and milk until smooth, about 1 minute. Add the flour mixture to the margarine mixture in thirds, beating until smooth (about 2 minutes). With a large spoon, stir in the apples until evenly distributed. Spread the batter in the prepared pan.
4. In a small bowl combine the sugar and cinnamon for the topping, then sprinkle evenly on the batter. Bake until brown and the sides start to pull away from the sides of the pan, approximately 40-45 minutes.

1. Combine Equal®, cornstarch, cinnamon and nutmeg in medium saucepan. Stir in cider and dried fruit. Heat to boiling.
2. Reduce heat and simmer, uncovered, 10 to 15 minutes or until fruit is tender and cider mixture is reduced to about 1 cup. Stir in butter until melted.
3. Remove cores from apples, cutting into but not through bottoms. Peel 1-inch around tops. Place apples in greased baking pan. Fill centers with fruit. Spoon remaining cider mixture over apples.
4. Bake, uncovered, in preheated 350°F oven about 45 minutes or until apples are tender when pierced with a fork.

1. Mash half of the raspberries with a fork or puree briefly in a food processor or blender.
2. Strain raspberries through a fine strainer or sieve into a mixing bowl to remove seeds.
3. Chop (or julienne) mint leaves finely.
4. Add SPLENDA® No Calorie Sweetener, Granular lemon juice and mint to strained raspberries. Stir.
5. Add remaining raspberries and stir gently. Refrigerate until ready to serve. Serve within six hours.

1. Combine dried fruit, raisins, and water in medium saucepan; heat to boiling. Reduce heat and simmer, uncovered, until fruit is tender and water is absorbed, about 10 minutes. Remove from heat and add margarine, stirring until melted; cool to room temperature.
2. Mix eggs and vanilla into fruit mixture; mix in combined flour, Equal® , baking soda, salt, and spices. Spread batter evenly in greased baking dish, 11 x 7 x 2-inches; sprinkle with walnuts.
3. Bake in preheated 350°F (175°C) oven until cake springs back when touched lightly, 30 to 35 minutes. Cool on wire rack; cut into squares. Makes 2 dozen squares.