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Old 10-28-2009, 05:40 PM   #721
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Dry measure chart lists the following:

1/2 cup = 8 tablespoons = 113.88 grams
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Old 10-28-2009, 05:42 PM   #722
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Quote:
Originally Posted by kibsy View Post
Could someone tell me please what half a cup of splenda is in grams or table spoons?

1/2 cup of splenda equals 8 tablespoons
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Old 11-08-2009, 06:57 PM   #723
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Double Dark Chocolate Muffins - Variation

Double Dark chocolate cream cheese muffins.

Here's the recipe:

2 8oz. pks. neufchatesl (or 1/3 reduced fat cream cheese)
1/4 cup xylitol and liquid stevia to taste
2 eggs
1/4 tsp. vanilla
1/4 tsp. almond flavoring
1/4 cup (4TBS Special Dark chocolate cocoa powder)
1/4 cup sour cream (Daisy)
12 tsp. sugar free chocolate chips

Mix cheese, sweetener, eggs and flavorings with a mixer until almost completely blended. Stir in cocoa and sour cream with a hand whisk until no lumps remain.

Pour into 12 muffin pans lined with the papers and sprayed with non-stick spray (optional). Sprinkle 1 tsp. chips on each muffin and gently stir into batter. Bake at 350 for 18 minutes. Turn off oven and allow to cool for about 10 minutes in the oven. Remove from pan and cool completely on a wire rack. Refrigerate and enjoy!

I nuked a small amount of the extra batter and quick chilled it in the freezer. I can't wait to taste them tomorrow after they've had a chance to mellow overnight.
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Old 11-08-2009, 11:27 PM   #724
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^^nice ima check that out!
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Old 11-09-2009, 11:57 PM   #725
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Subscribing. Now I know what I am going to take to family holiday get togethers!
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Old 11-10-2009, 08:01 AM   #726
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Quote:
Originally Posted by BethLH View Post
Double Dark chocolate cream cheese muffins.

Here's the recipe:

2 8oz. pks. neufchatesl (or 1/3 reduced fat cream cheese)
1/4 cup xylitol and liquid stevia to taste
2 eggs
1/4 tsp. vanilla
1/4 tsp. almond flavoring
1/4 cup (4TBS Special Dark chocolate cocoa powder)
1/4 cup sour cream (Daisy)
12 tsp. sugar free chocolate chips

Mix cheese, sweetener, eggs and flavorings with a mixer until almost completely blended. Stir in cocoa and sour cream with a hand whisk until no lumps remain.

Pour into 12 muffin pans lined with the papers and sprayed with non-stick spray (optional). Sprinkle 1 tsp. chips on each muffin and gently stir into batter. Bake at 350 for 18 minutes. Turn off oven and allow to cool for about 10 minutes in the oven. Remove from pan and cool completely on a wire rack. Refrigerate and enjoy!

I nuked a small amount of the extra batter and quick chilled it in the freezer. I can't wait to taste them tomorrow after they've had a chance to mellow overnight.
YUM! Those sound really good, Beth.
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Old 11-10-2009, 08:09 AM   #727
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I love cream cheese muffins...mine taste great, but they are not pretty to look at. Do you spray the inside of the muffin cups? ( I use the paper ones) A lot seems to stick to my muffin cups...
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Old 11-10-2009, 12:10 PM   #728
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Old 11-10-2009, 12:11 PM   #729
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Darn it, got trigger happy, let's try that again...

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Old 11-10-2009, 12:17 PM   #730
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Quote:
Originally Posted by becky123abc View Post
I love cream cheese muffins...mine taste great, but they are not pretty to look at. Do you spray the inside of the muffin cups? ( I use the paper ones) A lot seems to stick to my muffin cups...
i always spray my cupcake papers
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Old 11-10-2009, 12:35 PM   #731
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awwww, love your siggy

Love that SL Smith poem even better than Rainbow Bridge. Sorry! Our furbabies don't live nearly long enough...
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Old 11-10-2009, 12:48 PM   #732
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Love that SL Smith poem even better than Rainbow Bridge. Sorry! Our furbabies don't live nearly long enough...
thank you!! i found it just after my beloved Spooky girl passed away at the young age of 18! she was 6 months older than our oldest son didn't seem like 18 years..she was absolutely the Queen of this family
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Old 11-12-2009, 05:39 AM   #733
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Becky - I buy the foil cupcake papers and nothing sticks!
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Old 11-12-2009, 06:02 AM   #734
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I used to use the foil liners until I realized that they were melting into the cream cheese and I was eating bits of foil.

I use a silicon plastic muffin pan now.
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Old 11-12-2009, 06:07 AM   #735
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I used to use the foil liners until I realized that they were melting into the cream cheese and I was eating bits of foil.

I use a silicon plastic muffin pan now.
I never had that happen with mine and I use them all the time when baking.
Mine are Reynold's Baker's Choice Foil Bake Cups. Maybe they are a little heavier. I use them for Cream Cheese Muffins and also Banana Nut or Pumpkin Muffins, which are more "cake-y".
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Old 11-12-2009, 10:45 AM   #736
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Quote:
Originally Posted by metqa View Post
I used to use the foil liners until I realized that they were melting into the cream cheese and I was eating bits of foil.

I use a silicon plastic muffin pan now.
I use the silicon muffin liners too!! And spray those!! Comes out in one fell swoop. NO sticking. I have heart shaped ones, Easter pastels....all different kinds of the silicone liners.
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Old 11-13-2009, 05:16 AM   #737
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I had some cheap store brand foil liners. they probably weren't designed to handle heat AND a high fat content. I'll never understand why, but those things were full of holes after cooking cream cheese muffins. they werent as thick as heavy duty foil, I'll say that.

Oh, shaped siliocon muffin pans sound so cute!!
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Old 11-14-2009, 09:01 PM   #738
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can't wait

Hi everyone! Long story, but started back on Atkins this week, ... will be going shopping tomorrow and buying all the ingredients necessary to indulge in these awesome cheesecake muffins! I just spent an hour & a half reading ALL 25 pages in this thread. I feel like you all are family now {{{hugs}}} to everyone.
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Old 11-16-2009, 06:36 AM   #739
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I made these yummy muffins for breakfast and they are soooo yummy!!
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Old 01-20-2010, 01:16 PM   #740
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bump!
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Old 01-21-2010, 11:13 AM   #741
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cream cheese muffins

Does anyone have a receipe using stevia? Thanks for any suggestions!
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Old 02-25-2010, 01:20 PM   #742
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bump

Last edited by tkellough49; 02-25-2010 at 01:22 PM..
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Old 02-25-2010, 01:21 PM   #743
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Actually you can fry these up in butter or oil and they taste just like pancakes. Put your low carb syrup on them and they are yummy!
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Old 02-26-2010, 09:31 AM   #744
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I have issues with converting the measurements from powder sweetner to liquid.
I have Torani sf vanilla syrup at home and no splenda. Pardon me if this has been addressed anywhere in this thread but can someone tweak this for me using the liquid sweetner?

Quote:
2 8oz. pks. philadelphia cream cheese
1/2 cup sweetener (I use spenda)
2 eggs
1/2 tsp. vanilla
I'd like to know just how much to add. Thank you!


Never mind, found the conversion on page 10!!

Last edited by AngieCakes; 02-26-2010 at 10:28 AM..
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Old 02-26-2010, 10:39 AM   #745
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Quote:
Originally Posted by AngieCakes View Post


Never mind, found the conversion on page 10!!
Let us know how they turned out!
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Old 02-26-2010, 10:51 AM   #746
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I will!! I must admit, I tried something similar before in an 8x8 and just cut them into squares. I do have a muffin pan so I will try these. The only thing was that they turned out wet!! I think it's because of the liquid sweetner.
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Old 03-11-2010, 06:04 AM   #747
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Just wanted to post a pic of the cheesecake muffins I made. They were really yummy! Thanks for sharing!

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Old 03-12-2010, 03:29 AM   #748
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Just wanted to post a pic of the cheesecake muffins I made. They were really yummy! Thanks for sharing!



What did you put on top of your muffin, dollkey???
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Old 03-12-2010, 06:34 AM   #749
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Doesn't that look terrific? It looks almost like a thick orange cream cheese frosting? Mmm
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Old 03-12-2010, 09:03 AM   #750
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Great information and I bet this will save me some time from my sweet tooth! Thanks to all!
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