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Cinnamon-Cheese-Almond Muffins
Source: Enlitened Kosher Cooking by Nechama Cohen

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

Rating:
Prep Time: 15 minutes
Cook Time: 25 minutes
Difficulty: Easy

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
1/2 Fat , 1/2 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 oz  fat free cream cheese
2 each  eggs
2 tsp  vanilla extract
0 3/4 cup  SPLENDA┬« Sugar Blend for Baking
0 1/2 cup  white all purpose flour
0 1/4 cup  ground almonds
0 1/4 cup  soy flour
1 1/2 tsp  low sodium baking powder
2 tsp  ground cinnamon
0 1/4 cup  sliced almonds
1 each  cooking spray
0.125 cup  fat free milk
Directions
  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.

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