Cranberry Muffin Jubilee
Note: . A cranberry muffin has 4.8 grams of carb.
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
1 cup whole
or coarsely chopped (fresh or frozen) cranberries
Preheat 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 cranberries. When mixture is well blended,
stir in the cranberries.
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
