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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Cinnamon-Cheese-Almond Muffins

Source: Enlitened Kosher Cooking by Nechama Cohen

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

Nutrition Facts

Makes 12 servings
Amount Per Serving

Calories	122.5

Total Carbs	18.3 g

Dietary Fiber	1.0 g

Sugars	6.3 g

Total Fat	2.6 g

Saturated Fat	0.5 g

Unsaturated Fat	0.5 g

Potassium	140.8 mg

Protein	3.6 g

Sodium	43.7 mg

Dietary Exchanges 2.6 Fat, 0.0 Milk, 0.3 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

8.0
8 oz fat free cream cheese 2.0
2 each eggs 2.0
2 tsp vanilla extract 0.75
0 3/4 cup SPLENDA® Sugar Blend for Baking 0.5
0 1/2 cup white all purpose flour 0.25
0 1/4 cup ground almonds 0.25
0 1/4 cup soy flour 1.5
1 1/2 tsp low sodium baking powder 2.0
2 tsp ground cinnamon 0.25
0 1/4 cup sliced almonds 1.0
1 each cooking spray 0.125
0.125 cup fat free milk

Directions

Preheat oven to 325 degrees. Line a 12 cup muffin pan (heavy gauge metal is best).
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.
Beat together cheese and eggs in a large bowl until smooth and fluffy. Add vanilla and milk and mix well.
In another bowl, combine the sugar substitute, flours, baking powder and cinnamon.
With mixer on low, add dry ingredients to cheese batter. When mixture is well blended, stir in roasted almonds.
Fill muffin cups almost to the top (the muffins will rise only slightly).
Bake for 25 to 35 minutes, or until golden brown.