Lemon Blueberry Surprise Muffins
Lemon-Cranberry Almond Loaf
* Exported from MasterCook *
Recipe By : Di Bauer from CarbSmart and Celebrate Low Carb
Serving Size : 9 Preparation Time :0:00
Categories : Breads/Muffins Low Carb
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
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.
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.
* Exported from MasterCook *
Recipe By : modification of original recipe by Kirstie Hawkey
shared by Gwen
Serving Size : 0 Preparation Time :0:00
Categories : Bread Low Carb
100 g ground almonds (1 1/8 cups)
2 eggs -- beaten
1/2 tsp baking powder
25 g butter -- melted (1 3/4 tablespoons)
zest from 1 lemon
1/2 cup chopped cranberries
juice of 1 lemon (1 tbsp in mixture reserve)
rest for when cake's out of oven)
liquid sweetener to taste (if using powdered count the carbs!)
Just throw all the ingredients together, mix, and cook till its brown. 180c (350f) oven for 20 minutes until golden brown. Bake in a small loaf pan, sprayed with a little oil. While cake is cooling, sprinkle reserved lemon juice/sweetener over loaf. The juice of a whole lemon may be too much if you don't like lemon - you can cut that back if desired or omit completely. (The zest and juice of the lemon contribute about 5 carbs to the recipe)
Total carbs for recipe (using liquid sweeteners): 32 carbs (incl. 13 fiber), 33 grams protein, 83 grams fat, 1006 calories. I usually cut it into 4 servings.
Per Serving (excluding unknown items): 339 Calories; 29g Fat (76.7% calories from fat); 11g Protein; 9g Carbohydrate; 2g Dietary Fiber; 429mg Cholesterol; 562mg Sodium. Exchanges: 1 1/2 Lean Meat; 1/2 Fruit; 5 Fat; 0 Other Carbohydrates.
NOTES : (modifications by Kirstie Hawkey of "Instant Bread" recipe, author unknown)