Combine egg whites with cream of tartar and 4 Splenda packets and beat until whites are stiff. Sprinkle on ½ Teaspoon orange extract.
In a separate bowl, beat egg yolks together with 4 Splenda packets, and 1 Tablespoon Brown Sugar Twin. Add ½ Teaspoon orange extract. Add a spoonful of egg whites mixture to yolk mixture, stir well, then pour entire yolk mixture into egg whites.
Fold in ¼ cup soy flour and walnuts. Place mixture into 12 greased muffin cups and bake at 350 for 15 minutes. Reduce oven temperature to 325 and bake for another 15 minutes.
Cool and ice with Orange Cream Cheese Frosting if desired.
In a bowl combine 1 Teaspoon orange extract, 4 ounces cream cheese and ¼ cup heavy cream. Whip with an electric mixer until light and fluffy.Slowly add the Splenda, and beat on low speed until just combined.Turn the mixer up to high and whip 4-5 minutes longer until the frosting is smooth and creamy.When the muffins have cooled completely, ice them with the cream cheese frosting.