Low Carb Cream Cheese Muffins -Sugar Free - cooking recipe

Ingredients

500 g cream cheese
1/2 cup Splenda sugar substitute
2 large eggs
1/2 teaspoon vanilla
cinnamon, for dusting

Preparation

Preheat oven to 180\u00b0C.
Soften cream cheese, add eggs, splenda and vanilla and beat until smooth. Pour into a greased 12 muffin pan (I use silicon patty cases). Sprinkle with cinnamon and wack in oven for 20 minutes then leave to cool in oven.
These are the counts for the metric version which uses a little extra cream cheese. What I do is I add an extra egg, a couple of dollops of pure cream and 1 tsp of vanilla instead of half. I also cook them at 170C as I find they cook too fast at 180\u00b0C I don't have a problem with these sinking in the centre, just cracking.