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Note: This is a tasty, high-protein, anytime snack that
will stick with you. The muffins are fiber-rich (2.5 grams per muffin). These large (2.5 ounces) muffins each have 5.5 grams of
carb.
Serving size, one muffin. Carbs per serving,: 5.8 grams of carb. Number of
servings 12.
Ingredients:
12 ounces cream cheese, soft
5 eggs
15 packets Splenda sugar substitute
2 Teasps vanilla
1 ½ cups whole almond meal
1 cup unprocessed wheat bran
1 Teasp baking powder
2 Teasps ground cinnamon
1 cup chopped walnuts
Preheat oven to 325ºF. 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 walnuts. When mixture is well blended, stir in the
walnuts.
Fill the muffin pans 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 well. Thaw at room temperature.
Cranberry Muffin Jubilee
Note: . A cranberry muffin has 4.8 grams of carb.
Ingredients:
12 ounces cream cheese, soft
5 eggs
15 packets Splenda sugar substitute
2 Teasps vanilla
1 ½ cups whole almond meal
1 cup unprocessed wheat bran
1 Teasp baking powder
1 cup whole or coarsely chopped (fresh or frozen) cranberries
Preheat oven to 325ºF. 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. When mixture is well blended, stir in
the cranberries.
Fill the muffin pans 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 well. Thaw at room temperature
Blueberry Muffin Jubilee
Note: A cranberry muffin has 4.8 grams of carb.
Ingredients:
12 ounces cream cheese, soft
5 eggs
15 packets Splenda sugar substitute
2 Teasps vanilla
1 ½ cups whole almond meal
1 cup unprocessed wheat bran
1 Teasp baking powder
1 cup whole (fresh or frozen) blueberries
2 Teasps grated lemon peel
Preheat oven to 325ºF. 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 blueberries and lemon peel. When mixture is well
blended, stir in the blueberries and lemon peel.
Fill the muffin pans 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 well. Thaw at room temperature.
Savory Black Soybean Loaf
Note: This tasty bread is easy to make and is gluten-free. It is best baked
in mini loaf pans (3x6 inches or similar). Use three pans for this recipe.
Black soybeans are low in carbs and rich in fiber and protein. You can
freeze this bread, too. One loaf has 11.7 grams of carb.
Serving size, one slice. Carbs per serving, 1.2 grams of carb.
Ingredients:
8 ounces cream cheese, soft
5 eggs
1 cup rinsed, lightly mashed organic black soybeans, drained
¼ cup whey protein powder
½ cup soy protein powder
1 Teasp baking powder
pinch of salt
1 ¼ cups whole almond meal
Preheat oven to 300ºF or 325ºF. Lightly butter three mini loaf pans (use
nonstick pans made of heavy-gauge metal). For easy cleanup and removal, cut
strips of waxed paper to fit in the bottom of the pans and allow them to
hang over the edge by an inch or two.
Put cream cheese and two eggs in the bowl of an electric mixer and beat
with a flat beater until smooth and fluffy. Add the remaining eggs, one at
a time, beating briefly after each addition. Add the remaining ingredients
and blend at low speed or by hand.
Spoon the batter into the pans and bake the bread for about 30 to 40
minutes or until done. Cool before slicing. Keep refrigerated (keeps for
about 3 to 4 days). Freeze bread that isn’t going to be used soon.
Splendid Banana Loaf
Note: This is a tasty banana bread that has a rich banana flavor and is
still fairly low-carb.
Serving size, one ½-inch thick slice. Carbs per serving, 4.4 grams of
carb.
12 ounces cream cheese, soft
5 eggs
1 cup mashed bananas (about 3 medium-size bananas)
¼ cup soy protein powder
1/3 cup stone ground whole-wheat flour
1 Teasp baking powder
16 packets Splenda sugar substitute
2 Teasps vanilla extract
2 Teasps grated lemon peel (optional)
1 cup unprocessed wheat bran
1 cup whole almond meal
Preheat oven to 325ºF. Lightly butter three mini loaf pans (use non-stick
pans made of heavy0gauge metal). Optional: For easy cleanup and removal,
cut strips of waxed paper to fit in the bottoms of the pans and allow them
to hang over the edge by an inch or two.
Put cream cheese and two eggs in the bowl of an electric mixer and beat
with a flat beater until smooth, thick and fluffy. Be sure to eliminate all
cream cheese lumps. Add the remaining eggs, one at a time, beating briefly
after each addition. Add the next seven ingredients and beat at slow speed.
Add the wheat bran and nuts, blending at low speed.
Spoon the batter into the pans and bake the banana bread for about 45 to 55
minutes or until done. Cool before slicing. Keep refrigerated (keeps for
about 3 to 4 days). Freeze bread that isn’t going to be used soon.
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