Lemon Blueberry Surprise Muffins
Source of Recipe
Di Bauer from CarbSmart and Celebrate Low Carb
Recipe Introduction
Makes 9 muffins @ 117 calories, 11 grams fat, 3 grams protein, and 3
grams carbohydrates.
Per Serving (excluding unknown items): 124 Calories; 12g Fat (84.3%
calories from fat); 3g Protein; 2g Carbohydrate; trace Dietary Fiber;
82mg Cholesterol; 158mg Sodium. Exchanges: 0 Grain (Starch); 1/2
Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.
List of Ingredients
3 eggs
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 9 small cubes
non-stick spray or paper muffin liners
Recipe
Preheat oven to 375 degrees. Line 9 muffin tins with paper liners or
spray with non-stick 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 combined. Do not over-
stir or muffins will be tough. Fold in the blueberries gently.
Spoon 1/2 the batter into the prepared muffin tins. Place a cube of
cream cheese in the center of each. Fill with remaining batter,
making sure batter goes completely over and around the cubes of cream
cheese. Bake at 375 degrees for 8 to 10 minutes, or until muffins
spring back to the touch and no longer look moist on top. Serve
warm. *Notes* This is my original recipe. They freeze well, and
you can just reheat them in the microwave or put them in the oven for
5 minutes.
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