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Old 01-09-2012, 02:10 PM   #961
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these are next on my list to make! they sound so yummy!
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Old 01-09-2012, 04:08 PM   #962
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Just took some mini's out of the oven - smell great - waiting for the cool down to sample one !
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Old 01-10-2012, 08:10 AM   #963
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Made my second batch last night and I have to say they were really good. The first match I made as per the original recipe except for adding 1/2 tsp lemon juice. One of out great cooks on this board pointed out in another thread that she had determined that the addition of lemon juice would help with the egginess so I took her advice.

This time I made a whole batch (12 muffins) and also used the lemon juice but I also added 3/8 tsp glucomannan and they really turned out creamier and not crumbly at all.

Here's my version:

2 - 8oz pks. cream cheese, softened
1/2 cup Torani simple syrup
2 eggs, room temp
1 tsp. vanilla
1 tsp. lemon juice
8 drops liquid splenda
1/8 tsp white stevia extract
3/8 tsp glucomannan powder

I mixed everything up as usual and then sprinkled the glucomannan in as I whisked but I still did get teeny tiny lumps of glucomannan but they weren't discernible after baking. Next time I will dissolve the gluc in the Torani and then add it in.

I let it sit for 3-4 minutes and then put in foil cupcake liners that I had sprayed with Pam. Baked at 350 for 23 minutes.

The first batch I made I had to try one right after I took them out of the oven and the egginess did kind of overwhelm but this time I had to try another one and it was delicious.

Next batch I coming up with an induction-friendly flax "graham-cracker" crust.

Last edited by PaminKY; 01-10-2012 at 08:58 AM..
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Old 01-10-2012, 08:36 AM   #964
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Yours sound delicious! I had to look up the gluc....new at this....I think I will get some soon! Thanks!!!
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Old 01-10-2012, 05:09 PM   #965
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PaminKY, thanks for posting your version of cream cheese muffins! I am going to make them right now and I will follow your recipe. Will post how they came out tomorrow.
I am glad you like them! They sure are delicious (I've made them before..a recipe without glucomannan and lemon juice)
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Old 01-10-2012, 09:11 PM   #966
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Oh no, they got stuck to the muffin paper molds....Did you spray yours with a non-stick spray? Otherwise, they are delicious and look good to eat
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Old 01-11-2012, 06:56 AM   #967
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These sound great.
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Old 01-11-2012, 07:45 AM   #968
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Quote:
Originally Posted by Jonika View Post
Oh no, they got stuck to the muffin paper molds....Did you spray yours with a non-stick spray? Otherwise, they are delicious and look good to eat
I used the foil liners and I did spray them with non-stick spray. Mine do not stick at all.

My husband said this batch was much creamier than the first batch.
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Old 03-02-2012, 11:45 AM   #969
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Ahhhh. It's been years since I LC'd and am still in love with this classic. In the oven now!
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Old 03-02-2012, 01:16 PM   #970
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Just made these yesterday morning. They were good warm, but they were AWESOME cold this morning!
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Old 03-04-2012, 08:41 AM   #971
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I made these cheesecake muffins in a mini muffin pan this morning and they are so quick and easy! And delicious too .
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Old 03-11-2012, 09:56 AM   #972
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Made these again this morning and put a teaspoon of key lime curd in the indentation. I freeze them and they are like a little ice cream treat.
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Old 03-11-2012, 09:42 PM   #973
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Just made another batch...I won't tinker with perfection. Thank you, Joan. (I do drizzle 1/2 Tablespoon of Strawberry Monin Syrup over top of each muffin...love that strawberry syrup.) ~~I use 1/4c powdered erythritol+ T light agave syrup+(1/32t Stevia ext. powder=about T sweet) to sweeten.~~ Dee
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Old 03-13-2012, 07:55 AM   #974
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Double batch in oven. Made basic recipe, split in half. One half got cinnamon mixed in with a cinnamon/splenda mix sprinkled on top. The other half got 3 squares of chopped up 90% Lindt chocolate bar with some of that sprinkled on top. Using silicone cups. I am missing 3 of them but I had silicone jello/baking molds that I put some in, so those will be a little higher carb than the rest. I am working the next at least 12 days in a row(thanks to deciding to take on a second PT job) and need to have food ready!
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Old 03-13-2012, 07:18 PM   #975
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Good for you for thinking ahead! Both of your versions sound fantastic! Which one is your favorite?
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Old 03-14-2012, 02:44 AM   #976
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I only tried one chocolate so far. My dad tried to have one and I yelled at him not to touch my lunch! Poor dad!
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Old 03-14-2012, 09:11 AM   #977
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Quote:
Originally Posted by PghPALady1974 View Post
I only tried one chocolate so far. My dad tried to have one and I yelled at him not to touch my lunch! Poor dad!
Poor Dad! Hey, couldn't these be made regular just by using regular sugar? then everyone could have some. BF won't eat anything with any artificial sweetener in it , even it it tastes good cause he says, " I don't need it so I won't eat it". So I have to make a separate real sugar dessert for him if he wants to have some.

Thsi recipe is so easy, I'm sure it would work, right?
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Old 03-14-2012, 02:32 PM   #978
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Of course you can use sugar in the amount given for the sweetener in the recipe .
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Old 03-15-2012, 09:45 AM   #979
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I might make some mini cheesecakes like I see in the Kroger deli cake department they sell for $1 each. I can make some SF for me and regular for them!
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Old 03-16-2012, 05:00 AM   #980
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I would love to try these for Easter, but I don't have any simple syrup. Actually, I'm not sure what simple syrup is, . Also I don't have stevia. Can I use SF pancake syrup or some other syrup (I have choc, van, and white choc)? How about granular splenda or a tiny bit of equal for the stevia?

Thanks for any help!!
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Old 03-16-2012, 06:17 AM   #981
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Make the original recipe on the first page and use 1/2 cup sweetener of your choice.
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Old 03-18-2012, 10:18 PM   #982
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I made these following the original recipe and loved them, but the liners were soggy & the bottoms of the muffins were too. So, this last time, I added 2 Tbsp coconut flour to the mix. I also added 1/2 tsp of cinnamon (which I think could be increased). I didn't use any liners -- used silicone muffin pans sprayed with nonstick spray. A couple of minutes out of the oven, I ran a knife around each one & lifted a little so they wouldn't stick. After about 15 minutes, I put them on a cookie rack to cool. I've been keeping them in the fridge, and they are so much easier to eat and so delicious, and the texture is consistent throughout. They're not bready or anything -- creamy but solid (if that makes sense!).
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Old 03-18-2012, 11:11 PM   #983
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Bumping yet again
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Old 03-18-2012, 11:14 PM   #984
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Light bulb! I have PB2 powder in the cabinet....
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Old 03-19-2012, 03:28 AM   #985
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What a great idea!
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Old 03-19-2012, 08:01 PM   #986
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Yum!
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Old 03-21-2012, 03:16 PM   #987
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savory try

Hey all... I had to disengage lurk mode in order to share the savory attempt I made with these CC muffins. I am not a sweet cheesecake eater so I found the original recipe to be just alright. I looked at the original recipe as a vessel for my culinary desires. I made Jalapeno popper cheesecake!!!!

adapted from original recipe

8oz cream cheese
1 large egg
1/2 tsp granulated garlic
1/2 tsp smoked paprika
1/4 cup finely crumbled bacon
1/4 cup shredded pepper jack cheese
3 fresh jalapenos finely diced

whip softened CC, add in egg and seasonings and beat until well combined. stir in remaining ingredients. Spoon into 6 well sprayed muffin cups and cook in 350 degree oven for 18-20 minutes.

I allowed them to cool to room temp before I tried them, and OMG. I can't make these anymore too much temptation to demolish whole batch.

Thanks to originator of the recipe.
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Old 03-21-2012, 04:13 PM   #988
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Quote:
Originally Posted by batannah View Post
Hey all... I had to disengage lurk mode in order to share the savory attempt I made with these CC muffins. I am not a sweet cheesecake eater so I found the original recipe to be just alright. I looked at the original recipe as a vessel for my culinary desires. I made Jalapeno popper cheesecake!!!!

adapted from original recipe

8oz cream cheese
1 large egg
1/2 tsp granulated garlic
1/2 tsp smoked paprika
1/4 cup finely crumbled bacon
1/4 cup shredded pepper jack cheese
3 fresh jalapenos finely diced

whip softened CC, add in egg and seasonings and beat until well combined. stir in remaining ingredients. Spoon into 6 well sprayed muffin cups and cook in 350 degree oven for 18-20 minutes.

I allowed them to cool to room temp before I tried them, and OMG. I can't make these anymore too much temptation to demolish whole batch.


Thanks to originator of the recipe.
Wow, great recipe!! I see jalapeno cream cheese muffins in my future. Thanks!!

Oops, I mean Jalapeno popper cheesecake!!

Last edited by Ginaaaaaa; 03-21-2012 at 04:29 PM..
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Old 04-06-2012, 10:04 AM   #989
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I have been looking at this thread for the longest. I am so making some of these this weekend!! Hope they are as yummy as everyone says!!!
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Old 04-06-2012, 10:24 AM   #990
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They are! They are really just little cheesecakes. Don't be surprised if they fall in the center, it's the perfect place to put a touch of sugar free jam or lemon curd. Ganache is good if you have some on hand. I always eat them frozen with nothing on them. I make them every week!
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