3 eggs
3 tablespoons oil
1/4 cup heavy cream
1-1/4 cups vanilla whey protein powder
2 teaspoons baking powder
1/3 cup Splenda
1/4 teaspoon cinnamon
1 tablespoon grated lemon rind
1/2 teaspoon grated orange peel
1/2 cup blueberries
3 ounces cream cheese-- cut into nine cubes
Nonstick spray or paper muffin liners

Preheat the oven to 375-degrees. Line nine muffin tins with paper liners or spray with nonstick spray.
Combine the eggs, oil, and cream; stir to blend. Add the whey powder, baking powder, Splenda, cinnamon, lemon rind, and orange rind. Stir until just combines. Do not over-stir or the muffins will be tough. Fold in the blueberries gently.

Spoon 1/2 of the batter into the prepared muffin tins. Place a cube of cream cheese in the center of each. Fill the tins with the remaining batter, making certain that the batter goes completely over and around the cubes of cream cheese.

Bake at 375-degrees for eight to ten minutes, or until the muffins spring back when touched and no longer look moist on the top. Serve warm.

Yield:
9 muffins

Nutritional Information:
Calories 224
Total Fat 13g
Calories from fat 53.2 percent
Cholesterol 115mg
Protein 22g
Total Carbohydrate 4g
Dietary Fiber 1g
Sodium 224mg
Exchanges: 1/2 Lean Meat; 2 Fat

Serving Size:
1

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