Cranberry Pecan Muffins
12 ounces cream cheese, soft
2/3 cup Splenda, sugar substitute
2 teaspoons vanilla
1 ½ cups Whole Almond Meal
1 cup unprocessed wheat bran
1 teaspoon cinnamon
1 teaspoon baking powder
1 cup fresh cranberries
½ cup finely chopped pecans.
Preheat oven to 325 degrees. Lightly grease a 12-cup muffin pan (heavy-gauge metal is best). You can also use muffin liners.
Put cream cheese and two eggs in the bowl of an electric mixer. Beat with a flat beater 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 cranberries and pecans. When mixture is well blended, stir in the cranberries and pecans.
Fill each muffin pan almost to the top. (The muffins will rise only slightly.) Bake muffins for about 20 to 25 minutes or until golden brown. These muffins freeze very well. Thaw at room temperature.
Edited to add: I have added this recipe’s nutritional information to Map My Fitness if you are using it to monitor your food intake. You can find the nutritional information for this here.
Nutritional Information per muffin- Calories- 209, Carbs- 9.2 (Sugars- 1.8, fiber- 3.9, Protein- 8.0
Net carb per muffin- 5.3