Lemon Blueberry Surprise Muffins
Low Carbohydrate Recipe
What is the surprise? It's cream cheese, which adds flavor and tenderness. Vanilla whey protein is used in place of standard flour.
3 tablespoons oil
1/4 cup heavy cream
1-1/4 cups vanilla whey protein powder
2 teaspoons baking powder
1/3 cup Splenda
1/4 teaspoon cinnamon
1 tablespoon grated lemon rind
1/2 teaspoon grated orange peel
1/2 cup blueberries
3 ounces cream cheese, cut into nine cubes
Nonstick spray or paper muffin liners
Preheat the oven to 375-degrees. Line nine muffin tins with paper liners or spray with nonstick spray.
Combine the eggs, oil, and cream; stir to blend. Add the whey powder, baking powder, Splenda, cinnamon, lemon rind, and orange rind. Stir until just combines. Do not over-stir or the muffins will be tough. Fold in the blueberries gently.
Spoon 1/2 of the batter into the prepared muffin tins. Place a cube of cream cheese in the center of each. Fill the tins with the remaining batter, making certain that the batter goes completely over and around the cubes of cream cheese.
Bake at 375-degrees for eight to ten minutes, or until the muffins spring back when touched and no longer look moist on the top. Serve warm.
Recipe makes 9 muffins
Calories 224; Total Fat 13g; Cholesterol 115mg; Protein 22g; Total Carbohydrate 4g; Dietary Fiber 1g; Sodium 224mg
Calories from fat 53.2 percent
Exchanges: 1/2 Lean Meat; 2 Fat