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Light Cream Cheese Muffins

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Ingredients for 1 servings:

  • 4 eggs
  • 150 g xylitol (sugar substitute)
  • 1 tsp vanilla extract
  • 200 g cream cheese with 0.2% fat
  • 325 g flour
  • 1 packet of baking powder
  • 125 g butter, light, or margarine
  • 250 g raspberries

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

fluffy and delicious

Beat the eggs with the birch sugar and vanilla extract with a mixer until frothy. Add the cream cheese and mix well. In a second bowl, combine the flour and baking powder. Briefly mix the dry ingredients with the wet ingredients until just combined. Melt the light butter or margarine and fold in along with the raspberries. Pour the batter into baking cups and bake for about 20 minutes in a preheated oven at 180°C (top/bottom heat). If using frozen raspberries, they can be added to the batter from frozen; the baking time remains the same.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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