Cinnamon Walnut Muffins
Low Carbohydrate Recipe
Cinnamon Walnut Muffins are a tasty, high-protein, anytime snack that will stick with you. The muffins are rich in fiber. This recipe makes nice, moist large muffins.
12 ounces cream cheese, soft
15 packets Splenda sugar substitute
2 teaspoons vanilla
1-1/2 cup whole almond meal
1 cup unprocessed wheat bran
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 cup chopped walnuts
Preheat oven to 325 degrees. 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.
Recipe makes 12 muffins
Serving size: 1 muffin
Carbohydrates: >5.8 Fiber: 2.5g