Cream Cheese Muffins

Cream Cheese Muffins

(not my picture)

8 oz Cream Cheese softened

1 egg

pinch of salt.

dash of vanilla

1/4 cup (or more, depending on your sweetness, make it a little sweeter than you think, cause it comes out less sweet after it's baked and cooled) of either splenda or your choice of sweetener. I used Torani (it's made from splenda, but luckily lacks that nasty aftertaste). It's a dream come true. Zero carbs. You buy it on the coffee aisle.

Mix ingredients well and pour into 6 lined muffin tins. Bake 325 for 20 minutes or until the muffins are firm, yet not browned. Let cool before eating.

**If you want Pumpkin Cheesecake Muffins, use 6 oz cream cheese and 1/2 cup pumpkin.**

Nutrition Information for 1 regular cheesecake (using zero carb sweetener, not regular splenda):

Calories: 109

Carbs: 4

Fiber: 1

Protein 3

Nutrition Information for 1 pumpkin cheesecake (using zero carb sweetener, not regular spelnda):

Calories: 109

Carbs: 4

Fiber: 1

Protein: 3