Make this for: Snack
Category: Breads & Muffins
This Recipe Makes: 9 Serving(s)
What is the surprise? It’s cream cheese, which adds flavor and tenderness. Vanilla whey protein is used in place of standard flour.
What you’ll need
3 med eggs3 tbsp. oil1/4 cup heavy cream1 1/4 cup vanilla whey protein powder2 tsp. baking powder1/3 cup Splenda1/4 tsp. cinnamon1 tbsp. grated lemon rind1/2 tsp. grated orange peel1/2 cup blueberries3 oz cream cheese, cut into nine cubes1 med 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 it 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 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.
Fat: 2Meats & Meat Substitutes: 1/2