Cinnamon Walnut Muffin Jubilee
Note: This is a tasty, high-protein, anytime snack that will stick with you. The muffins are fiber
rich (2.5 grams per muffin). These large (2.5 ounces) muffins each have 5.5 grams of carb.
Serving size, one muffin. Carbs per serving,: 5.8 grams of carb. Number of servings 12.
Ingredients:
12 ounces cream cheese, soft
5 eggs
15 packets Splenda sugar substitute
2 Teasps vanilla
1 ½ cups whole almond meal
1 cup unprocessed wheat bran
1 Teasp baking powder
2 Teasps ground cinnamon
1 cup chopped walnutsPreheat oven to 325ºF. Lightly grease a 12-cup muffin pan (heavy-gauge metal is best).
You can also use muffin liners.
Put cream cheese and two eggs in the bowl of an electric mixer. Beat with a flat beater
until smooth and fluffy. Add the other eggs, one at a time, beating briefly after each. On slow
speed, stir in the rest of the ingredients except the walnuts. When mixture is well blended, stir in
the walnuts.
Fill the muffin pans almost to the top. (The muffins will rise only slightly.) Bake
muffins for about 20 to 25 minutes or until golden brown. These muffins freeze well. Thaw at
room temperature.
