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These tasty, high protein muffins work as a "breakfast meal" or anytime snack that will stick with you for a long time.
Each muffin contains over 10 grams of protein and only 5.5 grams of carbs.
A perfect "grab and go" meal or a tasty snack for school or work.
12 ounces cream cheese, softened
15 packets of Splenda sugar substitute
2 teaspoons vanilla
1 1/2 cups whole almond meal
1 cup unprocessed wheat bran
1-teaspoon baking powder
2 teaspoons ground cinnamon
1 cup chopped walnuts
Preheat oven to 325 degrees.
Lightly grease a 12-cup muffin pan or use muffin liners.
Beat cream cheese and 2 eggs until smooth and fluffy.
Add remaining eggs, one at a time, beating briefly after each addition.
On lowest speed of mixer, stir in remaining ingredients except walnuts.
When mixture is blended thoroughly, hand stir in walnuts.
Fill muffin pans ¾ full. These muffins will rise only slightly.
Bake approximately 20-25 minutes or until golden brown.
Preparation time: 15-20 minutes
Makes 12 muffins
Note: Almond meal can be prepared by grinding, in a food processor, whole or blanched almonds to a fine consistency.
You can also purchase a ready-made almond meal or flour from most local health food or Co-op stores.
For more great recipes checkout the Muscle Cookbook
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