Blueberry Muffin Jubilee

Blueberry Muffin Jubilee

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
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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