LOW CARB Ham and Cheddar Morning Muffins

Yeild: 12 servings

6 net carbs per serving

• veg. oil, cooking spray or butter
• 1/4 cup wheat or oat bran(or additional soy flour)
• 1 1/2 cups plus 2 tbsp. soy flour
• 3/4 cup finely diced baked ham
• 1/2 cup shredded sharp Cheddar cheese
• 3 large eggs
• 3/4 cup heavy cream
• 1/2 cup club soda
• 1/3 cup Splenda
• 1 1/2 tsp. baking powder

1. Preheat oven to 375 degrees.
2. Grease a 12 cup muffin tin with cooking spray or butter and set aside.
3. In a small bowl, mix together the bran and 2 tbsp. soy flour. Sprinkle the mixture evenly over each muffin cup.
4. This will help keep the muffins from sticking.
5. In a larger bowl, Whisk together the remaining indredients until completely blended.
6. Fill each muffin cup about 2/3 full to allow room for rising.
7. Bake for 20-25 minutes until tops of muffins start to brown. Be careful to not over bake or they will be dry. The muffins are done when lightly browned or a wooden toothpick inserted in the center comes out clean.
8. Remove from the oven and let cool for 5 minutes before removing from the muffin tin. Serve warm with butter or at room temperature with cream cheese. Refrigerate any leftovers. Can be wrapped individually and frozen for future use.