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Old 06-11-2013, 04:54 PM   #1
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Join Date: Sep 2011
Location: U.S.
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Lemon Fat Bomb Cheesecake Muffins

If you like cheesecake and if you like lemon fat bombs, you're gonna love these.

I baked the muffins 14 minutes, but your oven could be hotter than mine, so check after 12 minutes to make sure they aren't browning.

Lemon Fat Bomb Cheesecake Muffins
(8 servings)

8 ounces cream cheese, room temp.
2 tablespoons sour cream
1 egg
sweetener to equal 1/4 cup sugar
1 tablespoon lemon juice
1/2 teaspoon lemon extract

Preheat oven to 350 degrees. Place 8 paper muffin liners in a standard (approx. 2 3/4" diam.) muffin pan.

Beat all ingredients with a mixer until smooth. Divide between the paper liners, use a teaspoon to smooth the tops.
Bake 12 to 14 minutes. The tops of the muffins should not be browned.
Use a knife to carefully remove the muffins and liners to a cooling rack so they will cool faster.

While muffins are cooling, make the topping. Spoon topping evenly over the muffins and refrigerate. Keep refrigerated. These are best eaten cold. Do not freeze.

Lemon Fat Bomb Topping

1 ounce cream cheese, room temp.
2 tablespoons butter, room temp.
2 tablespoons coconut oil
1 tablespoon sour cream
2 teaspoons lemon juice
1/8 teaspoon lemon extract
sweetener to taste

Stir together the cream cheese, butter and coconut oil until smooth. Add the remaining ingredients and stir well.
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Old 06-11-2013, 06:36 PM   #2
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Join Date: May 2007
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Wow, you've done it again! Yum! I love using a silicone muffin pan, no liners needed.
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Old 06-12-2013, 06:51 AM   #3
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WOE: Atkins Start 4/09
Start Date: 4/21/09 Height 5'5", Age 64
Oh, my, I'll HAVE to try these, Widget.
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