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Old 01-19-2012, 11:43 AM   #1
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Peanut Butter Cream Cheese Muffins

Last night I added a half cup if creamy peanut butter to my batch of cream cheese muffins and they turned out AMAZING! Try it. It will change your life.
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Old 01-19-2012, 11:48 AM   #2
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OH good idea!!!!!!!
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Old 01-19-2012, 11:56 AM   #3
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Mmm!
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Old 02-24-2012, 07:52 AM   #4
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They are very good! I almost wish I hadn't tried them.
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Old 02-24-2012, 09:30 AM   #5
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Old 02-24-2012, 11:38 AM   #6
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Awesome idea!!
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Old 07-18-2012, 03:53 PM   #7
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Putting these in the oven now.
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Old 07-18-2012, 04:49 PM   #8
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Oh wow!! I never would have thought. I love these muffins, now I have to try them with the peanut butter. Or my more favorite--almond butter. Yum!!!
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Old 07-18-2012, 04:53 PM   #9
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They are out of the oven. Look good. Cooling and then I will chill them and try them for breakfast maybe.
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Old 07-18-2012, 06:26 PM   #10
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Can someone give me the specific recipe? Thx!
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Old 07-18-2012, 07:34 PM   #11
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2 pkgs cream cheese
2 eggs
1/2 tsp vanilla
1/2 cup peanut butter
Sweetener...I used 3/4 ts Stevia

Mix well. Pour into grease muffin cups. Bake at 350 for 20 mins
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Old 07-19-2012, 03:36 AM   #12
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I have made many flavors but don't remember ever adding pb! Yum! However, it has been too hot to turn on the oven so I will have to wait for a cool spell to try them!


Quote:
Originally Posted by Erinmama View Post
Can someone give me the specific recipe? Thx!
Here's the main HUGE thread on them:


http://www.lowcarbfriends.com/bbs/lo...e-muffins.html
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Old 07-22-2012, 04:52 PM   #13
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Can't live without my cream cheese muffins so I make half a batch and put them in my six-cup silicone muffin pan and microwave for 6 minutes. Made some today with almond butter, yum! Jen's microwave brownies are also wonderful in the summertime.
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Old 07-25-2012, 07:31 PM   #14
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Just made these tonight..very good. Nice change to the original, going to put cool whip on them next time, love that stuff. Makes everything better!!!!
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Old 03-06-2013, 01:06 PM   #15
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Low-Carb Peanut Butter Cheesecake Muffins

Hi,

I've been making the peanut butter cheesecake muffins for a while now and kept thinking there had to be a way to make them just a little bit better. Well, I think I've finally perfected the recipe and wanted to share it with fellow "low-carbers".

Ingredients

2 packages of cream cheese
1/2 cup of Spenda
1/2 cup of peanut butter
2 eggs
1/2 cup of heavy cream
Splash of vanilla
Dash of kosher salt

Beat heavy cream until it's thick and creamy. Not quite as stiff as whipped cream but has some added volume to it. Add all other ingredients and beat until smooth. Scoop into papered muffin tins. This recipe makes 14 good size muffins. Bake at 350 for 20 minutes. Pull and let cool completely before handling. Refrigerate and enjoy!

I found that the texture is less "eggy" than the original and the paper peels from the muffins easier too, leaving a more intact end product. I know the cream adds some additional carbs but you also get more muffins out of the batch. For an added treat put a spoonful of frozen cool whip on the muffin, it's out of this world.
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Old 03-06-2013, 01:58 PM   #16
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Can't wait to try them with your recipe, Josh! Thanks for posting!
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Old 03-06-2013, 02:39 PM   #17
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yum!
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