CINNAMON WALNUT POWER MUFFINS
12 ounces cream cheese, softened
5 eggs
15 packets Splenda
2 tsp. vanilla
1 1/2 cups whole almond meal
1 cup unprocessed vital wheat protein
1 tsp. baking powder
2 tsp. ground cinnamon
1 cup chopped walnuts
Lightly grease 12 cup muffin pan. Put cream cheese and 2 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. 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 slightly) Bake at 325 F. for 20 to 25 minutes or until golden brown. These muffins freeze well. 12 servings; 5.8 carbs.
*The low carb comfort food cookbook*
12 ounces cream cheese, softened
5 eggs
15 packets Splenda
2 tsp. vanilla
1 1/2 cups whole almond meal
1 cup unprocessed vital wheat protein
1 tsp. baking powder
2 tsp. ground cinnamon
1 cup chopped walnuts
Lightly grease 12 cup muffin pan. Put cream cheese and 2 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. 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 slightly) Bake at 325 F. for 20 to 25 minutes or until golden brown. These muffins freeze well. 12 servings; 5.8 carbs.
*The low carb comfort food cookbook*
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