Blueberry Muffins

delicious low carb blueberry muffins to start your day with

Blueberry Muffins (12 Servings)

Ingredients

12 ounces cream cheese, soft

5 eggs

15 packets Splenda sugar substitute

2 tsp vanilla

1 1/2 cups whole almond meal

1 cup unprocessed wheat bran

1 tsp baking powder

1 cup whole blueberries (fresh or frozen)

2 tsp grated lemon peel

Preparation Method for Blueberry Muffin

1. Preheat oven to 325^oF. Lightly grease a 12-cup muffin pan.

2. Put cream cheese and two eggs in the bowl of an electric mixer. Beat until smooth and fluffy. Add the other eggs, one at a time, beating briefly after each addition. On slow speed, stir in the rest of the ingredients except the blueberries and lemon peel. When the the mixture is well blended, stir in the blueberries and lemon peel.

3. Fill in the muffin pans almost to the top. Bake muffins for about 20-25 minutes or until golden brown. These muffins freeze well. Thaw at room temperature.

Content

1blueberry muffin per serving.

Carb : 5.6 gram

Protein : 8.5 gram