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Old 04-06-2012, 10:45 AM   #991
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I forgot to add I cook them at 325° for 15 minutes. You don't want them to brown.
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Old 04-06-2012, 12:45 PM   #992
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sounds so yummy ! I LOVE cheesecake !

Glad I found this thread - only read 1st page and last page and I'm drooling....

Gotta restock the cream cheese and make these on my 1st day off !!
Thanks !
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Old 04-07-2012, 11:02 AM   #993
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This recipe is amazing. I usually make just half the original, and instead of splenda I use 3 teaspoons of Truvia.

The other night was my first time experimenting with flavors. I did 2 with blueberries, 2 with unsweetened cocoa powder, and 2 with peanut butter and cocoa powder. I put a pan of water in the over (a bootleg water bath ) and the muffins didn't sink AT ALL!

Of the three flavors, my favorite was the blueberry, because it was so much more moist than the other two. But they were all great.

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Old 04-07-2012, 03:20 PM   #994
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Rory, those look delicious! I'm going to try your bootleg water bath idea.
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Old 04-07-2012, 04:31 PM   #995
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OMG! I made mini ones. They're amazing!
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Old 04-07-2012, 06:53 PM   #996
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Quote:
Originally Posted by greybb1 View Post
Rory, those look delicious! I'm going to try your bootleg water bath idea.
Thanks! Also, I cooked them at 350 for 18 minutes, then turned the heat off but left the oven door closed for like 10 minutes, then cracked the over door for another 10 minutes, then let them cool on the warm stovetop for like an hour before I put it in the fridge.
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Old 04-11-2012, 03:20 PM   #997
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I made these last night ! Made the minis and then had some batter left - and put in one of those mini loaf pans --- ate 1/2 of that before I went to bed ...... could usually have eaten the whole thing - was only filled about half full and was a mini loaf-----
Then, after I sat there a while I realized --I AM FULL- !!!! I wasn't even tempted to finish it . Yeah !!!!!

Great when you can eat LC and not go off the WOE with great food like this !
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Old 04-13-2012, 07:37 AM   #998
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Rory!!

I use a water bath all the time, but I stick the silicone cups INTO a cakepan with water in it. I also cook for about 18 minutes then turn off oven and prop the door open. This was suggested somewhere waaaaaay back in the thread and I have been doing it like this ever since.

I am ordering key lime LorAnn oil in my next Netrition order and am going to us ethat to make (obviously) key lime cheesecakes!!
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Old 04-13-2012, 09:11 AM   #999
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WOW,gonna make these right now.......sounds real good!
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Old 04-13-2012, 01:17 PM   #1000
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Will make these again soon and gonna put the blueberries in them.. yum
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Old 04-17-2012, 08:16 AM   #1001
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Hi everyone. I'm new to this forum and on Day 7 of Metabolism Miracle. Can anyone tell me if these wonderful muffins are a freebie or are they considered a 5x5?

Last edited by squeezie; 04-17-2012 at 08:18 AM..
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Old 04-17-2012, 11:12 AM   #1002
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I have not had time to read every post here but has anyone tried to make them with FF cream cheese or 1/2 ff and 1/2 regular? Am trying to keep fat grams down as well as carbs. Thanks!
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Old 04-17-2012, 01:06 PM   #1003
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FF cream cheese will work fine, as long as you like the taste of it, that's all that matters.
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Old 04-17-2012, 01:39 PM   #1004
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Quote:
Originally Posted by squeezie View Post
Hi everyone. I'm new to this forum and on Day 7 of Metabolism Miracle. Can anyone tell me if these wonderful muffins are a freebie or are they considered a 5x5?
Sorry, I know nothing of your plan (actually never heard of it). What is considered a freebie and what is a 5x5? You may have to add up the nutritional info of what YOU want to use and see for yourself. Or better yet hopefully some one that knows your plan will stop in.
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Old 04-21-2012, 05:05 AM   #1005
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Getting ready to make these! I went to a Special Occasions store that sells candy making supplies because they had the LorAnn oils and they had the key lime I wanted. I got the last one!!
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Old 04-22-2012, 11:36 AM   #1006
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I have made these twice - I use half davincis and half store brand truvia for the sweetener (I dislike the stevia and it tastes bitter to me so I am trying to use it up - no bitterness in these) second time I made them I added 6 tablespoons of greek yogurt and 1 scoop of anywhey protein powder SO good!! Will make them that way from now on!!
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Old 04-23-2012, 09:56 AM   #1007
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If you remove the muffins for the baking pan immediately and place on a cooling rack (carefully grasp opposite sides of cupcake liners to lift and remove) the tops will not collapse. This is harder with the minis because they fill higher. They are also less dense and creamier this way. There is less room for topping, tho. lol
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Old 04-23-2012, 10:11 AM   #1008
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Thanks for the tip ladeeda, I'll do that when I make them this week.
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Old 04-25-2012, 08:02 PM   #1009
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Hi,
I'm new and just saw this recipe....sounds great and can't wait to try it, there's so many variations !
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Old 04-28-2012, 07:39 AM   #1010
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Quote:
Originally Posted by PghPALady1974 View Post
Rory!!
Thanks! Glad to be here, I've been stalking this thread in this forum for about 4 months! I definitely need to buy silicone cups.

Last edited by Rory O; 04-28-2012 at 07:40 AM..
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Old 04-28-2012, 06:42 PM   #1011
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Quote:
Originally Posted by ladeeda View Post
If you remove the muffins for the baking pan immediately and place on a cooling rack (carefully grasp opposite sides of cupcake liners to lift and remove) the tops will not collapse. This is harder with the minis because they fill higher. They are also less dense and creamier this way. There is less room for topping, tho. lol
Ding ding ding! 18 pages later, we have a winner. I have been making these for some time now, and I finally tried that ^ suggestion. And, it worked. Thanks ladeeda!

My current recipe is as written for quantities of cc and egg, and for sweetener I have been using some cinnamon, some s/f caramel syrup, and some brown sugar substitute. I have one with a little scoop of almond butter when I am craving something sweet. Yum!
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Old 04-28-2012, 09:47 PM   #1012
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These muffins are incredible. I haven't had them in years and I'm making some tomorrow. Can't wait!

We are up to 34 pages now. This seriously needs to be a sticky thread!
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Old 04-30-2012, 07:49 AM   #1013
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I finally bought some of the silicone cupcake holders. Sprayed with Pam and holy smokes!! Why didn't I buy those little suckers months ago???

They don't sink and there isn't any good stuff left on them. Hence, more good stuff for me.
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Old 05-03-2012, 06:10 PM   #1014
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OMG I just made these with lemon flavoring instead of vanilla and 6 packets of lemon essence splenda, 5 splenda, 1 truvia (none left - usually I do half and half) due to no truvia I added two spoon fuls of erythritol to counter the all splenda taste. i added 8 tbs of sour cream and 1 scoop anywhey unflavored protein. This time I used a water bath and cooked for 22 mins. these are the best texture ever - like real cheesecake!!
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Old 05-07-2012, 04:16 PM   #1015
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Another great way to make these is to add a little pick of pumpkin pie spice. Add a dollop of whipped cream and you have wonderful dessert.
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Old 05-07-2012, 06:40 PM   #1016
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Had my BF get me some mint chocolate chip LorAnn oil so I will be making this flavor tomorrow! Will prob add a couple SF choc chips to each one.

Last batch of chocolate I made sunk big time. The key lime ones were fine. Maybe too much melted chocolate in them?
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Old 05-08-2012, 06:03 PM   #1017
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I am so excited to try these! I'm sending DH for vanilla right now so I can make them tonight to have for breakfast tomorrow. Thanks for posting this!
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Old 05-11-2012, 10:16 AM   #1018
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Gonna make some of these this afternoon. Forgot out good they were and easy to just grab and eat in the morning with coffee
I have some SF chocolate chips I might try with some.......and some pumpkin in a few.
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Old 05-11-2012, 11:00 AM   #1019
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I made some yesrerday and used davinci french vanilla syrup. They were yummy!!!
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Old 05-11-2012, 11:38 AM   #1020
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Gina,
Did you use all french vanilla syrup as the sweetener? or add some along with splenda
Thanks,
Bethy
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