APPLE-CREAM CHEESE MUFFINS

2/3 cup packed Splenda brown sugar blend

1 3/4 cups white whole-wheat flour
1 tsp baking powder
3/4 tsp ground cinnamon
1/2 tsp salt
2 eggs, well beaten
2/3 cup canola or coconut oil
1/4 cup unsweetened applesauce
1 tsp vanilla extract
1 cup peeled, shredded apple
1/3 cup fat-free cream cheese, softened

Streusel Topping
2 tbsp packed Splenda brown sugar blend
2 tbsp white whole-wheat flour
1 tbsp butter, softened

Preheat oven to 350 degrees.
Line 15 muffin cups with paper baking cups or spray with nonstick cooking spray: set aside.

Reserve 1 tablespoon of the Splenda in the batter recipe for filling.

In large mixer bowl, mix the remaining Splenda brown sugar blend, both flours, baking powder, cinnamon and salt on low speed until mixed.

Reserve 1 tablespoon of the beaten eggs for filling.

Add the remaining eggs, oil, applesauce, and vanilla to the flour mixture; beat on medium speed until mixed. Stir the apple into the batter with a spoon or spatula.

In a small bowl, mix the cream cheese with the reserved Splenda and reserved egg.

Fill the muffin cups slightly less than half full of the batter. Top each with 1 teaspoonful of the cream cheese mixture. Top each with a spoonful of the remaining batter to fill cups 2/3 full.

In a small bowl, mix the streusel ingredients together and sprinkle over the tops of the muffins.

Bake at 350 degrees for 22 to 26 minutes or until a wooden toothpick inserted in the centers comes out clean. Remove from pan and cool slightly on wire rack but best served warm.

file photo for reference

Remember this is a bread, one per day. Also, it is important to use the white whole wheat flour or a low-carb substitute of your choice. Diabetics should not use regular refined all-purpose flour.