Source: Enlitened Kosher Cooking by Nechama Cohen

Warm, fluffy muffins flavored with cinnamon, cheese, and almonds.

Servings

8 oz fat free cream cheese
2 eggs
2 tsp vanilla extract
0.75 cup SPLENDA® Sugar Blend for Baking
0.5 cup white all purpose flour
0.25 cup ground almonds (or almond flour)
0.25 cup soy flour (or regular flour)
1.5 tsp low sodium baking powder
2 tsp ground cinnamon
0.25 cup sliced almonds , roasted
1 cooking spray
0.12 cup fat free milk

1 Preheat oven to 325 degrees. Line a 12 cup muffin pan (heavy gauge metal is best).
2 Spray nonstick skillet with nonstick cooking spray. Spray the sliced almonds and cook over low medium heat until golden. Toss occasionally to prevent scorching. Place to the side.
3 Beat together cheese and eggs in a large bowl until smooth and fluffy. Add vanilla and milk and mix well.
4 In another bowl, combine the sugar substitute, flours, baking powder and cinnamon.
5 With mixer on low, add dry ingredients to cheese batter. When mixture is well blended, stir in roasted almonds.
6 Fill muffin cups almost to the top (the muffins will rise only slightly).
7 Bake for 25 to 35 minutes, or until golden brown.