Chocolate Walnut Mini Muffins w/ Cream Cheese Filling

Serving Size : 12

2 large eggs - beaten
1/4 cup cream
1/4 cup water - * see note
1 teaspoon vanilla
1/2 cup Soy Protein Powder, Chocolate
(if using regular add 1 tbs. more cocoa)
1 tablespoon cocoa
½ tsp. baking powder
1/2 teaspoon salt
2 tablespoons Splenda sweetener
1 tablespoon melted butter
1/4 cup chopped walnuts
Filling - ** see note
1/4 cup cream cheese -- whipped
1 tablespoon Sugar free/Fat free hot cocoa mix

In a small bowl mix all the dry ingredients; set aside. In a larger bowl add the eggs, beat well, then beat in the cream, water, & vanilla. Add the dry ingredients; beat well, stir in the walnuts. Pan spray or grease 12 -2" muffin tins. Spoon the batter in equally to fill each cup at least 3/4 full. Bake in a pre-heated 350* oven for 18 minutes or until a toothpick inserted in center comes out clean. {The tops of the muffins are a pretty crinkled texture} Cool well. Mix the filling, spoon into a piping bag fitted with a star tip; poke the tip into the muffin & squeeze some of the filling inside. Repeat with remaining muffins. {the muffins could be split & the filling spread on}.

Nutrition count per muffin w/ filling:1.3 carbs minus 0.2fiber = 1.1carbs & 5.7 grams protein