Blueberry Muffins

By trishg

Net Carbs Per Serving: 3g

Carbquik Recipe:

Ingredients

• Cream Cheese Topping:
• 2 cups Carbquik
• 2/3 cup half and half
• 1/3 cup Splenda
• 2 tablespoons vegetable oil
• 1 whole egg, beaten
• 3/4 cup blueberries, thawed, drained
• Ingredients
• 8 ounces cream cheese, at room temperature
• 1/3 cup sugar
• 2 extra-large egg yolks, at room temperature
• 2 tablespoons ricotta cheese
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon kosher salt
• 1 tablespoon grated lemon zest (2 lemons)

Details

Servings 6

Preparation

Step 1

-Heat oven to 400ºF. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups.

-Stir all ingredients except blueberries just until moistened. Gently stir in blueberries. Divide batter evenly among cups.

-Bake 13 to 18 minutes or until golden brown.

Cream Cheese Topping:

Directions

Place the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment and cream them together on low speed until smooth. With the mixer still on low, add the egg yolks, ricotta, vanilla, salt, and lemon zest and mix until just combined. Don't whip!