Tried these today - not bad at all.

Blueberry Coffee Cake Muffins (LC version)

INGREDIENTS

2 cups finely ground almonds
1 cup flax meal
1 cup Splenda
1 tsp. baking powder could have used less even still
1 tsp. salt
2 small eggs slightly beaten
1/2 cup sour cream
2/3 cup soy milk
1 1/4 tsp. vanilla
1/2 cup butter, melted
1 cup blueberries
4 oz. Cream cheese

Combine almonds, flax, Splenda, baking powder and salt; set aside.

In another bowl combine slightly beaten eggs, sour cream, milk, vanilla and melted butter: add dry ingredients. Stir well to mix.

Fold in blueberries and the cream cheese cut into 1/2 inch cubes. Spoon (well, I poured it in, it's quite a loose mixture. Maybe only 1 egg??) into paper cases (it made 12 large ones) in a muffin tray.

Bake at 350 for 20 minutes or until muffins test done.

Per muffin, from fitday: 5.6 grams carbohydrate
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They're not bad actually. The 1 tsp baking soda still leaves a taste in my mouth but they're nice cold. They're NOT a dense muffin either, even though with all those almonds you'd think they would be!

I'm also not entirely sure whether I like blueberries or not lol!

Raspberries maybe...

The original recipe called for 4 TSP baking powder which is a huge amount and they really don't need it Also, 2 cups of blueberries made the muffins very very moist - I could probably have gotten away with using only 1 cup.

They make a nice change for breakfast anyway.