Lemon Blueberry Surprise Protein Muffins
- Number of Servings: 9
Ingredients
3 eggs3 tbsp oil1/4 cup low-fat cottage cheese (2% milkfat)1-1/4 cups protein powder2 tsp baking powder1/3 cup Splenda1/4 tsp cinnamon1 tbsp grated lemon rind1/2 tsp grated orange rind1/2 cup frozen blueberries3 ounces low-fat cream cheese, cut into 9 small cubesmuffin liners
Preheat oven to 375 degrees.
Line 9 muffin tins with paper liners or spray with non-stick spray.
Combine the eggs, oil, and cottage cheese, stir to blend. Add the protein powder, baking powder, Splenda, cinnamon, lemon rind, and orange rind.
Stir until just combined.
Do not overstir or muffins with be tough.
Fold in the blueberries gently.
Spoon 1/2 the batter into the prepared muffin tins.
Place a cube of cream cheese in the center of each.
Fill with remaining batter, making sure batter goes completely over and around the cubes of cheese.
Bake at 375 degrees for 8 to 10 minutes, or until muffins spring back to the touch and no longer look moist on top. Serve warm.
Number of Servings: 9
Recipe submitted by SparkPeople user LYBBE1631.
Line 9 muffin tins with paper liners or spray with non-stick spray.
Combine the eggs, oil, and cottage cheese, stir to blend. Add the protein powder, baking powder, Splenda, cinnamon, lemon rind, and orange rind.
Stir until just combined.
Do not overstir or muffins with be tough.
Fold in the blueberries gently.
Spoon 1/2 the batter into the prepared muffin tins.
Place a cube of cream cheese in the center of each.
Fill with remaining batter, making sure batter goes completely over and around the cubes of cheese.
Bake at 375 degrees for 8 to 10 minutes, or until muffins spring back to the touch and no longer look moist on top. Serve warm.
Number of Servings: 9
Recipe submitted by SparkPeople user LYBBE1631.
Nutritional Info Amount Per Serving
- Calories: 180.0
- Total Fat: 7.8 g
- Cholesterol: 83.7 mg
- Sodium: 253.1 mg
- Total Carbs: 45.0 g
- Dietary Fiber: 0.4 g
- Protein: 12.6 g
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