Blueberry Muffins

1/4 cup butter, softened
1/2 cup Nature Sweet Crystals (I used Splenda)
1 whole egg
1 egg white
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup ricotta cheese
3/4 cup flour
1/2 cup almond flour (I used ground flaxseed)
1/4 teaspoon salt
1 teaspoon baking powder
2 cups fresh blueberries
Splenda granular

Preheat oven to 350 degrees. Grease 12 regular muffin cups and set aside.
In a large bowl cream the butter and NS crystals. Beat in whole egg, egg white, vanilla extract, almond extract, and ricotta cheese. In a small bowl mix the flour, almond flour, salt, and baking powder. Stir into the ricotta mixture just until moistened. Fold in 1 1/4 cup berries. Fill muffin cups with batter. Press the remaining berries on the top of the batter and sprinkle with Splenda. Bake for 18-20 minutes or until golden on the edges and a tester comes out with moist crumbs. Makes 10 regular-sized muffins.

Per Serving: Calories151; Protein 5 g; Fat 8 g; Carbs 11 g; Sugar 3 g; Sodium 124 mg
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And with replacing the butter with applesauce:

Cal: 111
Fat: 4.7
Carb: 14
Fiber: 3
Sugar: .8
Protein: 4.7

Enjoy!