Blackberry Muffins with Cheesecake Stuffing

Ingredients

• 2 large eggs
• 3 cups whole wheat flour
• 1 cup blackberries
• 1 tsp salt
• 1 tbsp vanilla extract
• 1/4 cup unsifted powdered sugar
• 7 oz low fat cream cheese
• 1/4 cup flaxseed meal
• 1 cup unsweetened vanilla almond milk
• 3/4 cup amber agave nectar
• 4 tsp baking powder

Directions

1. Mix together cream cheese, vanilla and powdered sugar with mixer.
2. Shape into loaf, wrap with Saran wrap and put in freezer for an hour or until moderately hard.
3. Mix together flour, salt and baking powder in one bowl and set aside.
4. Mix together eggs, flaxseed, agave nectar and milk in another bowl and slowly add together. Finally add in frozen blackberries
5. Spray muffin tins with non-stick spray and put approximately 1 tablespoon batter in each.
6. Slice cream cheese loaf in 14 pieces and place one in each muffin tin then cover with remaining batter.
7. Cook 18-20 minutes or until toothpick comes out clean.