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Old 06-23-2013, 06:47 PM   #1201
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Quote:
Originally Posted by Heheher View Post
I use stevia only to sweeten everything. It's great in this recipe. I think it does lower the carb count some.

I made a savory version the other night.

2 pks cream cheese
Cooked bacon crumbled (didn't measure)
Handful of grated cheddar
But of chives 3 eggs

They were great for breakfast.
Heather, those sound great! I'm going to try them soon, need to get some cream cheese. Thanks for posting this.
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Old 06-24-2013, 11:49 AM   #1202
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I made these today using lemon flavor with some fiber one honey cereal (P2) as a crust. Great recipe, thank you!
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Old 06-24-2013, 12:05 PM   #1203
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Quote:
Originally Posted by Heheher View Post
I use stevia only to sweeten everything. It's great in this recipe. I think it does lower the carb count some.

I made a savory version the other night.

2 pks cream cheese
Cooked bacon crumbled (didn't measure)
Handful of grated cheddar
But of chives 3 eggs

They were great for breakfast.
Heather, I prefer stevia, also. Exactly which recipe do you use it for, the original on page 1 of this thread or the last one given on page 40 -- or one somewhere between? And do you use a liquid or powder form? That's the only reason I haven't made these -- I don't want them to fail. Obviously, I'm not comfortable enough with this recipe yet!

The savory version sounds perfect for me. I may make that one first before a sweet version.
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Old 06-24-2013, 02:02 PM   #1204
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I use powdered stevia because its cheaper by volume but I have used liquid as well. I also use the recipe on the first page. I have added in a variety of items. Strawberries, blueberries, peanut butter. I prefer them best plain. Good luck!
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Old 06-24-2013, 04:30 PM   #1205
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Originally Posted by Heheher View Post
I use powdered stevia because its cheaper by volume but I have used liquid as well. I also use the recipe on the first page. I have added in a variety of items. Strawberries, blueberries, peanut butter. I prefer them best plain. Good luck!
Thank you ! That's what I needed to get going on it!
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Old 06-29-2013, 05:43 PM   #1206
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Just took these out of the oven! What's the best way to store them...I don't want them to get overly moist in the fridge
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Old 06-29-2013, 05:52 PM   #1207
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Just took these out of the oven! What's the best way to store them...I don't want them to get overly moist in the fridge
I let them come to room temp then put them in the freezer. I like them frozen but they don't take long to thaw. It keeps me from eating all 12 at one time!
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Old 06-30-2013, 10:13 AM   #1208
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Originally Posted by marieze View Post
Just took these out of the oven! What's the best way to store them...I don't want them to get overly moist in the fridge
I keep them stored in a sealed container in the fridge all the time. Not sure what you mean about them getting overly moist, but the texture stays consistent all week long. I make mine on Sundays to last the entire week.
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Old 07-01-2013, 10:21 AM   #1209
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I keep them stored in a sealed container in the fridge all the time. Not sure what you mean about them getting overly moist, but the texture stays consistent all week long. I make mine on Sundays to last the entire week.
That is what I do. I have no idea what "getting overly moist" means. We are talking cheesecake. It needs refrigeration! I know that freezing and thawing out cream cheese is not the best thing to do, so I have never frozen the cream cheese muffins. Don't see a need to either.
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Old 07-05-2013, 09:06 PM   #1210
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Funny how tastes change. I tried this recipe when I first started looking at low carb recipes. I thought they were okay, but not great. I was craving cheesecake last night and saw this on the first page and took it as a sign to try it again. It was very good. I made a half batch with a few different varieties. I topped one with chocolate chips. It was okay, but not favorite. This was surprising since I am a total chocoholic. I mixed a little DaVinci's amaretto syrup in one, but you couldn't really taste the amaretto. The rest I left plain or topped with a little low carb blackberry preserves from LC Foods. These are the best by far.

I am having two muffins a day, so when I finish this batch, I want to try one with orange extract because I used to love orange dreamsicles and one with pineapple syrup because my mom used to make me a pineapple cheesecake that I loved. Of course I will just top the other four with preserves again. Yum!!
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Old 07-08-2013, 09:14 PM   #1211
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Just tried a batch. WOW. I ended up using Da Vinci's raspberry syrup. YUM! And they turned out sort of pink but still tasted awesome. I might try caramel next.

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Old 07-09-2013, 09:50 AM   #1212
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Just tried a batch. WOW. I ended up using Da Vinci's raspberry syrup. YUM! And they turned out sort of pink but still tasted awesome. I might try caramel next.
You're gonna LOVE the caramel ones. I always have a supply in the fridge!
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Old 07-25-2013, 10:48 PM   #1213
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Made these just now but added a bit of lime zest and lime juice and a little extra sweetener. So good!
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Old 07-31-2013, 09:36 AM   #1214
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I was wondering about adding a teaspoon of lime juice.... think it would be ok - I pkan to follow the original recipe on page 1

also thinking strongly about that savory version....sounds incredible!!!!
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Old 07-31-2013, 08:48 PM   #1215
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Lime juice woud be fine. I've used lemo. Also, savory versions have become my favorite. I love bacon and onion and cheddar.
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Old 08-20-2013, 08:56 AM   #1216
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These things are amazing!

Hi all, just wanted to share my latest photo of the Cream Cheese Muffins. I swear, every time I make them I'm always amazed by how delicious these things are.

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Old 08-20-2013, 06:38 PM   #1217
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Pretty!
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Old 08-20-2013, 08:20 PM   #1218
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Old 08-20-2013, 08:30 PM   #1219
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Yum!! My favorite topping!
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Old 08-21-2013, 10:43 AM   #1220
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Quote:
Originally Posted by therealroryo View Post
Hi all, just wanted to share my latest photo of the Cream Cheese Muffins. I swear, every time I make them I'm always amazed by how delicious these things are.

those do look delicious...do you make the topping with fresh blueberries and sweetener ?
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Old 08-25-2013, 02:04 PM   #1221
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After seeing the yummy pics I had to make up a batch of these! I used a macadamia nut crust and added blueberries and cut up strawberries to each half of the batter before baking. I really liked them with the fresh fruit.

Click on pic to enlarge
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Old 08-26-2013, 04:43 PM   #1222
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Has anyone made this with just liquid Splenda..the kind that is 24drops equals 1 cup Splenda? Does it chane texture?
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Old 08-27-2013, 05:03 AM   #1223
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Originally Posted by Ginaaaaaa View Post
After seeing the yummy pics I had to make up a batch of these! I used a macadamia nut crust and added blueberries and cut up strawberries to each half of the batter before baking. I really liked them with the fresh fruit.

Click on pic to enlarge

When I make them I've taken some frozen strawberries and thawed them out then added just a little EZ-Sweetz and refrigerated. Then mashed them up or put in a little food processor for just about 5-10 seconds then spooned some on the top. DH really likes them this way.
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Old 08-27-2013, 10:21 AM   #1224
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I did that with some frozen strawberries before. It's really yummy like that.

I've been wanting to make some savory ones with bacon and maybe spinach. I may try it today if I have time.
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Old 08-30-2013, 12:53 PM   #1225
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I finally made a savory version of these muffins and they were really yummy. I think I found this recipe somewhere in this thread, not sure who posted it though. I added chopped spinach and also added onion and garlic powder for more flavor.

I think I would make these in mini muffin cups and use a pie crust next time I make them. They would make great little appetizers.

Savory Cream Cheese Muffins

Ingredients:
(2) 8 oz pkgs cream cheese
2 eggs
1/2 cup grated sharp cheddar
1/4 cup crumbled bacon
1/4 cup chopped chives

How To Prepare: Microwave cream cheese for 40 seconds, add eggs and beat w mixer until smooth. Fold in rest of ingredients and plop into muffin cups. (I add a sprinkle of cheese on the tops, too.) Bake in a 350 deg oven for 20 min, then turn off oven and let the muffins sit in there while the oven cools down (1-2 hours); Refrigerate.

Number of Servings: makes 12 muffins
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File Type: jpg image.jpg (47.1 KB, 29 views)
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Old 08-30-2013, 02:40 PM   #1226
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That sounds very good, Gina!
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Old 08-30-2013, 08:12 PM   #1227
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I almost always use EZ-Sweetz for most recipes (depending on the recipe), especially something like this one. I don't think the texture changes.
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Old 09-08-2013, 01:58 AM   #1228
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In the oven as I type! Made these years ago, and can't wait to have a daily treat again
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Old 09-11-2013, 07:15 AM   #1229
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Quote:
Originally Posted by nickey View Post
These are great I made them with lc pb cookies as the crust as bars and muffins as Linda Sue suggested. I can't believe I can eat them, they are so good and easy.

For lc pb cookies I used a recipe I found on here, but I don't remeber her name

1 c splenda
1 c pb
1 egg
350 for 10 min

They are also quick and melt in your mouth. Great combination.
THanks a lot for the recipe and suggestions.
Have a potentially stupid question here for anyone who might be able to answer. When using the lc pb cookies that are mentioned here, do you make the cookies and put the dough in there and cook for a few minutes then put the cheesecake mixture on top and then bake them some more or do you make up the pb dough, put it in the pan (pans) then put the cheesecake mixture on top and cook them all at the same time?
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Old 09-11-2013, 08:02 AM   #1230
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Have q question

If you don't have any muffin tins can you put this in either a round cake pan or a loaf pan type thing?
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