Low Carb Raspberry Creme Cheese muffins

i make my own bread from a recipe i found on the web and modified..  i use flax meal, which reminds me a lot of bran, and the bread has a bit of sweetness to it when toasted.

so anyway…. i wanted to try making muffins, so i did… they turned out ok, but rather bland.. ok.. VERY bland… more bland than a plain bran muffin.  i am pretty much willing to give anything a try as long as it fits in with wot i can, and am willing, to eat.

i remembered a little coffee shop near a place i worked that had these amazing bran muffins with raspberries and creme cheese in them, so i thought that might do the trick… it DID… the muffins are quite tasty, and have about 5 grams net carbs each (10 servings in this recipe).

so here’s the recipe:

1 cup flaxseed meal

3 eggs

3 Tbsp non dairy french vanilla creamer

3 Tbsp whole milk

1/2 tsp baking powder

1/2 tsp salt

3 Tbsp vegetable oil

1 cup frozen red raspberries

10 oz creme cheese

(non stick spray for pan or muffin cups)

heat oven to 205 degrees c. (400 f)

prepare muffin tin, i use paper or foil muffin cups sprayed with non stick veg spray)

mix together everything down to the veg oil… set aside

cut the creme cheese into cubes about 1 inch square (you are looking for about 1 oz each)

spoon a little of the batter into the bottom of each cup

place one cube of creme cheese and about 4 raspberries on this batter

spoon the rest of the batter on top of the creme cheese and berries.

bake for about 15 minutes til the top bounces back with a touch.

let cool as long as  you can stand it, then enjoy (i reheat them at 220c/425f for about 10 minutes wrapped loosely in aluminum foil)