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Old 06-13-2008, 04:52 PM   #571
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I love these, though I find the recipe as written to be WAY too sweet. I use half the sweetener and think they're perfect. ^_^ My DH loves them this way, too, especially with 1/4 cup of Torani's SF Caramel being the only sweetener.

-Janice
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Old 06-20-2008, 02:17 PM   #572
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I haven't made any in a while but I plan on making a batch this weekend. I will try to limit myself to only 1 a day. Or maybe 2 .
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Old 06-20-2008, 03:14 PM   #573
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This must be a good recipe...still kicking after 2 years. I will try this weekend. Thanks.
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Old 06-21-2008, 01:31 PM   #574
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Quote:
Originally Posted by jch View Post
I just got brave enough to post a hello message in the main lobby. Mentioned my husband eats cream cheese muffins for breakfast every day, (and lost 40 lbs. or so doing this) and Sandy wanted the recipe. So here it is. Very easy, quick, and everyone loves them!

2 8oz. pks. philadelphia cream cheese
1/2 cup sweetener (I use spenda)
2 eggs
1/2 tsp. vanilla

Soften cream cheese about 40 seconds in microwave. Add other ingredients. Beat with mixer till smooth. Pour into 12 muffin pans lined with the papers. Bake at 350 for 20 min.

I have learned so much on this site. Thanks you guys!! Joan
Girl I dont know if u came up with this yourself or found it somewhere, but it is the BOMB....I could eat all of them they r so good....
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Old 06-23-2008, 04:40 PM   #575
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I made a black-forest version:

2pkg creamcheese
2 eggs
vanilla
pkg SF cherry jello
dollop of choc davinci

bake as per directions and top with choc whip cream!
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Old 07-11-2008, 05:50 PM   #576
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carb count help

Can someone please clarify for me the carb count on this? I have figured it several times and get 3.83 carbs each for a batch of 12. I'm counting it as:
eggs 2
cream cheese 32
splenda granulated 12
I divide that between 12 and get 3.83.. is that correct? I've seen previous posts that say much lower. I just want to be able to account for every carb.. THANK YOU
Trisan
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Old 07-11-2008, 08:28 PM   #577
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I just made a half batch (they are in the oven now)
I am using Philadelphia Creamcheese and it is only l carb per oz., if you want to lower your carb count try this brand for 8 carbs per block instead of 16.
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Old 07-12-2008, 02:13 AM   #578
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Definately use a different cream cheese. They do have some that are only 1 carb per an oz, like Philly, which is great when so much cream cheese is being used. It save a lot of carbs!
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Old 07-12-2008, 05:43 PM   #579
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Quote:
Originally Posted by flpooh19701 View Post
Can someone please clarify for me the carb count on this? I have figured it several times and get 3.83 carbs each for a batch of 12. I'm counting it as:
eggs 2
cream cheese 32
splenda granulated 12
I divide that between 12 and get 3.83.. is that correct? I've seen previous posts that say much lower. I just want to be able to account for every carb.. THANK YOU
Trisan
I thought eggs didnt have any carbs til I looked and I have learned something today. I normally do just use egg whites and they only have a trace....

Last edited by 1texas1; 07-12-2008 at 05:47 PM..
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Old 07-12-2008, 08:49 PM   #580
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Quote:
Originally Posted by flpooh19701 View Post
Can someone please clarify for me the carb count on this? I have figured it several times and get 3.83 carbs each for a batch of 12. I'm counting it as:
eggs 2
cream cheese 32
splenda granulated 12
I divide that between 12 and get 3.83.. is that correct? I've seen previous posts that say much lower. I just want to be able to account for every carb.. THANK YOU
Trisan
Yes, use a different cream cheese. Kraft is 1 carb per 2 oz.
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Old 07-13-2008, 06:12 AM   #581
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Thank you for your replies.. I had no idea that Kraft had less carbs. I was using the wal mart brand.. THANK YOU..
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Old 07-14-2008, 01:18 PM   #582
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I made mine with orange instead of vanilla, plus a dash of orange davinci syrup.
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Old 07-26-2008, 03:21 PM   #583
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Ok got these puppies in the oven! I'm looking forward to them.

I wish I had read the whole thread, but it's twenty pages, and I think I made my too sweet! Next time I'll use 1/4 cup french vanilla SF davincis.
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Old 08-05-2008, 09:47 PM   #584
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A friend recommended that I visit this thread, and so glad I did.

Just the age and number of posts of this thread is indicative of the success of these muffins. Didn't read all 20 pages, but most of them, and this is definitely, one of the best recipes I've come across.

I made my first batch last night, and my second today. They are awesome!!

Definitely a keeper, and thanks to the OP!!
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Old 08-07-2008, 11:19 AM   #585
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Sorry if this has been asked/discussed already, but has anyone tried pouring this into a baking pan instead of muffin cups? I don't like muffin cups usually because the stuff sticks to the cup liners and would rather cut and put a piece on a plate. Would it be the same baking time? Thanks in advance!
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Old 08-07-2008, 02:22 PM   #586
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I cook mine on parchment paper and remove them with a spatula.
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Old 08-07-2008, 02:29 PM   #587
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Quote:
Originally Posted by Yolande View Post
I cook mine on parchment paper and remove them with a spatula.
What size pan do you use with the parchment paper? Thanks, Yolande!
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Old 08-07-2008, 02:49 PM   #588
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Quote:
Originally Posted by Wine2 View Post
Sorry if this has been asked/discussed already, but has anyone tried pouring this into a baking pan instead of muffin cups? I don't like muffin cups usually because the stuff sticks to the cup liners and would rather cut and put a piece on a plate. Would it be the same baking time? Thanks in advance!

I use cupcake liners. Does the job
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Old 08-07-2008, 07:43 PM   #589
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I made these things tonight and they ROCK.

My batter was really thin.....but, I didn't get the "hole" in the center that everyone is talking about.

I think I "microwaved" my cream cheese too long and then used the magic bullet to blend it. Ended up with more of a thin cake batter and as a result, 1/2 the recipe made 8 cheesecake muffins, rather than 6.

I used:

1- 8oz block of cream cheese
1 egg
1/3 c. SF Davinici Blueberry syrup
1/4 t. of almond extract.

They were simply heaven.

A new staple for my house. The trick will be not overeating them. But...better to overeat them than to eat any Hostess H$*#(*%(*@#$(* HO's. LOL.
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Old 09-07-2008, 01:03 AM   #590
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hey, I'm making a half recipe of these babies right NOW !!!!!!!!!!!!

Quote:
Originally Posted by jch View Post
I just got brave enough to post a hello message in the main lobby. Mentioned my husband eats cream cheese muffins for breakfast every day, (and lost 40 lbs. or so doing this) and Sandy wanted the recipe. So here it is. Very easy, quick, and everyone loves them!

2 8oz. pks. philadelphia cream cheese
1/2 cup sweetener (I use spenda)
2 eggs
1/2 tsp. vanilla

Soften cream cheese about 40 seconds in microwave. Add other ingredients. Beat with mixer till smooth. Pour into 12 muffin pans lined with the papers. Bake at 350 for 20 min.

I have learned so much on this site. Thanks you guys!!
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Old 09-07-2008, 06:17 AM   #591
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subscribing to this awesome thread.

B
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Old 09-07-2008, 10:50 AM   #592
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Yes, I'm making a batch today, too, that'll be good for the entire week. They're yummy.
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Old 09-07-2008, 10:58 AM   #593
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Oh they were fabulous! I made 6 for me/DH - there are 2 left.

I used Whey Low to sweeten and topped with fresh organic blueberries!

you could also add Peanut Putter! (before baking) - YUM!

anyone tried using silicone baking cups?


Quote:
Originally Posted by hummingbird11 View Post
hey, I'm making a half recipe of these babies right NOW !!!!!!!!!!!!
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Old 09-07-2008, 11:01 AM   #594
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Quote:
Originally Posted by Alison Jean 71 View Post
Yes, use a different cream cheese. Kraft is 1 carb per 2 oz.
Trader Joe's: 1 carb per 1 ounce
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Old 09-07-2008, 11:56 AM   #595
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I am on my way to the grocery store now....these sound delicious!!!
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Old 09-07-2008, 08:45 PM   #596
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Sometimes I make them in custard cups!!! Makes a double size muffin!!!
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Old 09-07-2008, 09:01 PM   #597
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Yes, I've used the silicone muffin cups, and baked in the micro. That's the only way I make them. Been a long time since I made them.

They are really good, but I just usually make a whole cheesecake (not this recipe).
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Old 09-08-2008, 03:10 AM   #598
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How long in the microwave, Crazy?
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Old 09-08-2008, 09:06 AM   #599
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Last night, after muffins had cooled, I spread a 1/2 teaspoon peanut butter on one and 1/2 teaspoon of SF blackberry jam on top of another. Yummy. I like it better spread on top than in the batter. Next...melted SF chocolate! I want to make a savory batch next time. Actually, addding the ingredients to the batter. Something like Italian seasonings and sundried tomato or chopped olives and I can do one that is a jalapeno and jack cheese. Might be good to take to work for lunch as a nice change of pace. We'll see....because I do like the sweet a lot!!
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Old 09-08-2008, 02:15 PM   #600
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Ohhhh savory sounds nice....great way to use up tidbits of leftovers....chx bacon,cheese, spice,veggies...awesome idea!!!! Will do this!!!
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