|12-08-2008, 12:57 PM||#1|
Senior LCF Member
Join Date: Feb 2007
Stats: wt 203/175/140
cream cheese muffin? Where is the recipe?
I have heard alot about cream cheese muffins and would love to try them. However, I can't seem to find a recipe in the recipe room. Anyone know of a good recipe? TIA!
|12-08-2008, 01:53 PM||#2|
Major LCF Poster!
Join Date: Nov 2006
WOE: Basic low carb
Start Date: October 15, 2004
There are a ton of cheese cake muffin recipes around here. This is one that seems to be fairly popular around here.
LC Mini-Cheesecake Muffins
2 8-oz. pks. cream cheese
1/2 cup sweetener (granular Splenda, OR 1/4 cup Splenda, 1/4 cup sugar-free Da Vinci syrup OR equivalent)
1/2 tsp. Vanilla extract (or lemon, or almond, etc.)
Optional: Cinnamon, pumpkin pie spice, or other low-carb topping, to taste. (Reserve.)
Soften cream cheese about 40 seconds in microwave. (Be sure there are no cold lumps.) Add other basic ingredients. Beat with mixer or whisk till smooth. (Do not overbeat.) Pour into non-stick muffin pan, and/or use non-stick spray. (If using cupcake/muffin papers, spray papers with non-stick spray.) Sprinkle with cinnamon or choice of topping, if desired.
Bake at 350 for 18-20 min. if using standard muffin tin. (Reduce to 10 - 12 minutes if using mini-muffin tin.) Will not brown. Should be mostly set up, but somewhat soft in middle
To reduce sinking centers, bake only 18 minutes. Cool in oven with oven door open for 1/2 - 1 hour, then cover and cool on counter for 1/2 - 1 hour, then refrigerate. (Can use water bath; place shallow pan of water on lower shelf while preheating oven.)
Taste best chilled. Keeps well in refrigerator. Can be frozen.
(Note: can be nuked for approx 2 min if made in a silicone pan.)
Full Basic Recipe as written, with Splenda:
43 carbs, 2398 calories, 210 fat grams, 96 protein grams.
If making regular-sized muffin cups, each one has: 3.6 carbs, 200 calories, 17.5 fat grams, and 8 protein grams.
If using half Splenda, half zero-carb liquid sweetener: 31 carbs, 2374 calories, 17.5 fat grams, and 8 protein grams, so 1 (of 12) has: 2.6 carbs, 200 calories, 17.5 fat grams, and 8 protein grams.
Variations: (NOTE: Adjust carb counts accordingly!)
Use 1/3 cup - 1/2 cup da Vinci’s syrup of choice; omit Splenda and maybe extract.
Add vanilla protein powder for more protein, or to thicken if using all liquid sweetener.
Reduce egg to only 1 egg.
Add 1/4 cup sour cream to basic recipe.
Add nuts or coconut, or cocoa powder, or peanut butter.
Peanut Butter Cookie Crust:
1 c Splenda
1 c peanut butter
Mix. Press into muffin cups. Bake 350 for 10 min. Add cream cheese mixture and bake as usual.
6 Tablespoons almond meal
6 Tablespoons chopped Nuts ( almonds, pecans, walnuts, etc.)
1 Tablespoon butter -- melted
Combine almond meal, chopped nuts and butter, toss thoroughly and divide into muffin cups. Tamp nuts down firmly, into bottoms of muffin cups. Bake for 8 minutes; remove from oven to cool slightly while preparing filling.
Use low-carb brownie mix. Place some in each muffin cup, then top with cream cheese mixture. Bake as per brownie directions.
After baking, top with:
Low-carb sugar-free fruit topping
Low-carb sugar-free preserves
1/2 cup (4 ounces) semisweet chocolate chips
1/4 cup heavy cream
Put the chocolate chips and cream into a microwave safe bowl. Microwave on high for 1 minute. Remove the bowl and stir with a whisk or fork until well mixed. Use immediately.
Chocolate (or other) Frosting:
Blend 1/4 packet sugar free chocolate pudding with 1 cup heavy whipping cream and 1/8 cup of granular Splenda. Whip until very thick. (Can use other flavors of sugar-free pudding.)
Lemon Whipped Cream:
Add about one-fourth tub of Crystal Light Lemonade drink mix to cup of whipping cream before whipping.
Make them savory instead of sweet:
Omit sweetener and extract. Add herbs, spices, grated cheese, minced onion and/or other vegetables, cooked and crumbled bacon, etc. to your liking. Or, add a tub of TGIFriday’s Spinach/Artichoke Dip.
Smoke free since 8/5/2008