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Cranberry Muffins (12 Muffins)

Ingredients

• 12 ounces cream cheese, soft

• 5 eggs

• 15 packets Splenda sugar substitute

• 2 tsp vanilla

• 1 1/2 whole almond meal

• 1 cup unprocessed wheat bran

• 1 tsp baking powder

• 1 cup whole or coarsely chopped (fresh or frozen) cranberries

Preparation Method

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

2.    Put cream cheese and two eggs in a bowl.  Beat 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 the mixture is well blended, fold in the berries.

3.    Fill muffin pans almost to the top.  Bake for about 20-25 minutes or until golden brown.  

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