Every Wednesday a woman comes to where I work with a large truck and she sells strawberries. I splurged last week and bought half a flat from her and enjoyed every single one of those strawberries. By the weekend I had just enough to make these muffins. Then the strawberries provided another week of enjoyment as I had these every morning for breakfast.
Strawberry Pecan Muffins
- 12 ounces cream cheese, soft
- 5 eggs
- 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 chopped strawberries
- 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 strawberries and pecans. When mixture is well blended, stir in the strawberries 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. Allow the muffins to cool completely while still in the pan. This is an imporant step to prevent them from sticking so much. These muffins freeze very well. Thaw at room temperature.
Nutritional information- Calories- 246.6, Fat- 21.8, Carbohydrate- 9.3 grams (fiber- 4.3 grams, Sugars- 1.5 grams)