Cream Cheese Muffins - Page 14

lisabinil · 09-24-2007, 06:02 PM

Quote:

Originally Posted by PalmTreeGal

Thanks for the bumps, I had been meaning to try these. I made them using the original recipe with 1/2 Splenda Quick Pack. Also put some Carb Counters choc chips on half of them. They were yummy out of the oven and FABULOUS this morning. Unfortunately they aroused the sleeping dragon though. I did something I haven't done since I started Atkins - I got up in the middle of the night to eat some! I used to do that when we had cookies or ice cream in the house. Then I polished off the full batch today. I feel physically lousy from working a 24-hour night shift Saturday/Sunday, and I think my resistance to bad habits is low.

So - I love 'em, DH likes them, but I won't be making them again until I figure out a system whereby I can avoid eating all of them!

I agree these are evil-they are the debil! I end up eating the whole batch over the course of a day!

Don't make these too often as I can't control myself.

PalmTreeGal · 09-26-2007, 12:29 AM

What was the final verdict on whether these are freezable? It would help me with portion control.

dbunny · 09-26-2007, 07:28 PM

Quote:

Originally Posted by PalmTreeGal

What was the final verdict on whether these are freezable? It would help me with portion control.

i think if you double wrap them before you freeze, then thaw in fridge, they should be ok.
i made these sunday, and i only have 4 left... sunk a tiny square of dark chocolate in some of them- yum!
where do you live at in CA? i am in orange, ca... the weather is great, but i am missing the change of seasons i had in the midwest...

PalmTreeGal · 09-26-2007, 07:46 PM

I am in the Bay Area. We are from New England and came out here 2 years ago for me to go to school. I graduate this fall and we are looking to move somewhere less expensive! I don't miss the seasons much but DH does a lot.

ayaush · 10-04-2007, 11:24 AM

OK CAN I JUST SAY THANKYOU THANKYOU THANKYOU FOR WHO EVER POSTED THIS RECIEPE, I JUST MADE THEM ONLY 1/2 THE ORIGINAL ING.
CAUSE ONLY HAD 1 PACK OF CR. CHEESE, BUT BIY ARE THESE GOOD. SOME OF THE BROWN TOP ONES I PUT WITH THAT SUGAR FREE SYRUP CHOCLATE, BUT IT BURNED A BIT BUT DIDNT MATTER UNREAL!!

Charski · 10-04-2007, 11:39 AM

I made a half-batch in mini muffin pans last weekend - got 12 little bite-sized muffins, they only took 10 minutes to bake at 325* (convection oven) and as soon as I pulled them out, I put about 1/2 teaspoon of SF strawberry jam on top of each one. Refrigerated and boy they were soooo gooood! DH loved them.

Dixie Barkley · 10-04-2007, 02:58 PM

Ayaush it looks like you didn't use liners in your muffin pan. Did the muffins release easily?

H20Goddess · 10-05-2007, 07:07 AM

Quote:

Originally Posted by Dixie Barkley

Ayaush it looks like you didn't use liners in your muffin pan. Did the muffins release easily?

I made the muffins a couple of nights ago in a good quality, non-stick muffin pan, without the liners, thinking I didn't need them, and mine did stick. I had a difficult time getting them out of the pan. A couple of them crumbled right up. The others I had to scrape a knife around the edges to get them out of the pan with minimal crumbling. I would suggest using the liners. I know I'll definitely use them next time.

With that said, they were still VERY delicious. Like mini cheesecakes. I made them before with vanilla extract, this time I used lemon extract. I much prefer them with the lemon instead. They were awesome with my cup of morning coffee.

ayaush · 10-05-2007, 08:07 PM

hello , mine didnt stick i put that spary and let them cool of fand they just came out.
I just got lots more of the ingre. my familt loved them.

jenna... · 10-07-2007, 01:32 AM

Anyone tried the liquid stevia sweetners yet?

Cablegriz · 10-07-2007, 07:09 AM

these sound great going to make some today!!

jenna... · 10-07-2007, 12:11 PM

I made a double batch last night and used 3 eggs instead of the 4 eggs called for. I also used WheyLow as the sweetner. My calculations came out to 175 cals per cupcake and 4 carbs.

Hubby says he prefers the 4 eggs and the slightly crumbly texture to the creamier texture of the 3 eggs in the double batch.

PghPALady1974 · 10-08-2007, 10:29 PM

[COLOR="DarkOrchid"]Anyone know what to add to make chocolate ones? I have cocoa powder and chocolate Artisan syrup and think that would taste wonderful!!![/COLOR]

crazywoman-n-wy · 10-08-2007, 11:45 PM

[COLOR=Red]I love Chocolate!!!! But I made these into chocolate ones last week. I have to admit, I don't like them nearly as well.

I only made half a batch. I added (if I remember correctly) 1/4 cup cocoa to it. They still don't really taste chocolaty to me. And I know that adding more wouldn't really help. I had read on another site where they added half that amount of cocoa, and they were talking about how good & chocolaty they were. But I was very disappointed. You will probably need extra sweetener if you add the cocoa too. Sorry, I've forgotten now just what else I added (sweetener, DaVinci syrup, etc.).

Everyone has different tastes, so you might love them.
[/COLOR]

seattlemomto2 · 10-09-2007, 09:18 AM

I made a mocha variety. Added a tsp of coffee extract, a tbsp of cocoa, and just a bit of espresso powder. They were really good. I do find that when I make them with the cocoa, they are better just a bit warmed up, so I take one out of the fridge about 15 minutes before I want to eat it. It softens up a bit and is less crumbly. The creaminess works better with the chocolate flavor, I think.

Charski · 10-09-2007, 03:08 PM

Somebody posted that they pushed a square of dark or SF chocolate into each muffin before baking. That might be even BETTER than trying to make a chocolate batter!

crazywoman-n-wy · 10-09-2007, 03:57 PM

Quote:

Originally Posted by Charski

Somebody posted that they pushed a square of dark or SF chocolate into each muffin before baking. That might be even BETTER than trying to make a chocolate batter!

[COLOR=Red]I think I would probably like that better. [/COLOR]

Charski · 10-09-2007, 04:47 PM

I know, I would too, Billie! Post what you think if you do it!

Marvelissa · 10-09-2007, 06:28 PM

Um, ok, I just realized that I don't have a muffin pan - AND I'M 36 YEARS OLD! Who knew? What else could I try cooking it in? Maybe an 8x8 pan and cutting it into squares? Other suggestions anyone?

Charski · 10-09-2007, 06:30 PM

Do you have custard cups? I might make half a recipe and use those.

You COULD try it in the 8 x 8 but you'll have to let US know how it turns out! LOL!

Marvelissa · 10-09-2007, 06:44 PM

Ok, here's what I did, I put 9 cupcake liners inside of the 8X8 pan - I ate two heaping spoonfuls of the remaining batter and let my kid eat the rest. This means, I'll have to wait to try the cooked version in the morning - but just the batter was creamy smooth goodness - true comfort food - something I've been missing TERRIBLY since going low carb! I LOVE THIS SITE! And Charski, I'll let you know how my muffins turn out - I think they'll be fine, if a bit misshapen, LOL

PghPALady1974 · 10-09-2007, 08:59 PM

Quote:

Originally Posted by Marvelissa

Um, ok, I just realized that I don't have a muffin pan - AND I'M 36 YEARS OLD! Who knew? What else could I try cooking it in? Maybe an 8x8 pan and cutting it into squares? Other suggestions anyone?

[COLOR="DarkOrchid"]LOL! I could send you one of ours!! We have (2)12 cup and (1)6 cup in metal, a 12 cup in silicone and 24 indiv. silicone cups! If you go buy a muffin pan i highly reccomend silicone!! Just spray very lightly and they are the easiest thing to clean!

I will be making chocolate muffins tomorrow. I had to wait for the heat wave to go away since I let mine cool in the oven with it open a few inches after they are done cooking and that tends to heat up the kitchen a little bit.[/COLOR]

crazywoman-n-wy · 10-09-2007, 10:09 PM

Quote:

Originally Posted by Charski

I know, I would too, Billie! Post what you think if you do it!

[COLOR=Red]That may be a while, as I just baked those chocolate ones a few days ago, and I'm still eating on them.
I really don't like to cook, so I sometimes keep wanting to try something for quite some time before I finally give in ad do it. LOL
And gotta figure out what chocolate I want to try puttin inside, if/when I decide to try it.

Maybe someone else will try them before I do, and report their thoughts about them.

Oh, by the way, I baked mine in individual silicone cupcake cups in the microwave.
[/COLOR]

PghPALady1974 · 10-10-2007, 11:00 AM

[COLOR="DarkOrchid"]Ok here's the chocolate version I made today. I still have them cooling. I leave them in the oven with the door open for an hour then countertop coo them for another hour before taking them out of the muffin cups. I will have one later after they go in the fridge and get cold.

Will be making Kevins Simple Coconut Cookies also today! I'm so glad the weather cooled off!! [/COLOR]

farley109 · 10-10-2007, 01:32 PM

How did you make the chocolate ones?? Recipe please!! I made a chocolate fluff yesterday. Used cream cheese and beat it until smooth. Then added whipping cream, 5 pkgs splenda, 3 tbs of cocoa powder. It was really good. Like Chocolate Mouse.

PghPALady1974 · 10-10-2007, 02:34 PM

[COLOR="DarkOrchid"](2) 8 oz pkgs cream cheese ( I put them in the s/s bowl from the mixer in the oven as it is heating up to make it really soft)
1/4 cup splenda
1/4 cup artisan chocolate SF syrup
2 eggs ( I think I could have used 3)
1/2 tsp vanilla extract
2 1/2 tbs cocoa powder

Mix well. Pour into muffin pan, or cups. Bake 18 minutes.Turn off oven and open door a few inches. Let cool that way for 1/2-1 hours. Take out of oven and cool on counter for 1/2-1 hour. Refrigerate.

They came out a tad bit dry thats why I prob could have used an extra egg. I will keep it in mind for the next time. [/COLOR]

farley109 · 10-10-2007, 02:46 PM

Thanks... I will be trying these!

PghPALady1974 · 10-11-2007, 07:48 AM

[COLOR="DarkOrchid"]oops, I forgot I put 2 scoops protein powder in there too! Thats another reason they are drier than usual.[/COLOR]

Dianacan · 10-12-2007, 11:19 AM

I'm trying the originally posted recipe now. I don't have any muffin liners

so I'm a bit nervous about them sticking. I am using a good quality non-stick muffin pan with no stick spray. So hopefully that will help. I'm too excited about trying this recipe to wait any longer. My batter is a little lumpy..I hope that's okay.

Charski · 10-12-2007, 11:39 AM

Diana, when they come out of the oven, let them sit on the counter for about 10 minutes, then run a knife around the edges - it loosens them from the tin and keeps them from cracking/shrinking in the middle so much, because they're not trying to pull free on their own! LOL!

Then I refrigerate them, and remove when thoroughly chilled.

10-08-2007, 11:45 PM	#404
crazywoman-n-wy MAJOR LCF POSTER! Join Date: Aug 2004 Location: WY Posts: 1,348 Gallery: crazywoman-n-wy Stats: 132/107/95 WOE: My way - low carb Start Date: Aug 2003	[COLOR=Red]I love Chocolate!!!! But I made these into chocolate ones last week. I have to admit, I don't like them nearly as well. I only made half a batch. I added (if I remember correctly) 1/4 cup cocoa to it. They still don't really taste chocolaty to me. And I know that adding more wouldn't really help. I had read on another site where they added half that amount of cocoa, and they were talking about how good & chocolaty they were. But I was very disappointed. You will probably need extra sweetener if you add the cocoa too. Sorry, I've forgotten now just what else I added (sweetener, DaVinci syrup, etc.). Everyone has different tastes, so you might love them. [/COLOR] __________________ [COLOR=Red]Billie [/COLOR][COLOR=Red] [/COLOR] [COLOR=Red]*********[/COLOR][COLOR=Red] [/COLOR] [COLOR=Red]For God so loved the world he gave his only begotten son, that whosoever believeth in him should not perish, but have everlasting life! John 3:16[/COLOR][COLOR=Red] * [/COLOR] [COLOR=Red]My mind not only wanders, sometimes it leaves completely.[/COLOR]

10-12-2007, 11:19 AM	#419
Dianacan Senior LCF Member Join Date: Oct 2007 Location: Florida Posts: 91 Gallery: Dianacan Stats: 255/249/135 WOE: Atkins Start Date: October 08, 2007	I'm trying the originally posted recipe now. I don't have any muffin liners so I'm a bit nervous about them sticking. I am using a good quality non-stick muffin pan with no stick spray. So hopefully that will help. I'm too excited about trying this recipe to wait any longer. My batter is a little lumpy..I hope that's okay. Last edited by Dianacan; 10-12-2007 at 11:29 AM..

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09-26-2007, 12:29 AM	#392
PalmTreeGal MAJOR LCF POSTER! Join Date: Jan 2007 Location: Northeast Posts: 2,397 Gallery: PalmTreeGal Stats: 181/147.4/120 @5'2 WOE: LC eclectic Start Date: 9/1/08	What was the final verdict on whether these are freezable? It would help me with portion control.

09-26-2007, 07:46 PM	#394
PalmTreeGal MAJOR LCF POSTER! Join Date: Jan 2007 Location: Northeast Posts: 2,397 Gallery: PalmTreeGal Stats: 181/147.4/120 @5'2 WOE: LC eclectic Start Date: 9/1/08	I am in the Bay Area. We are from New England and came out here 2 years ago for me to go to school. I graduate this fall and we are looking to move somewhere less expensive! I don't miss the seasons much but DH does a lot.

10-04-2007, 11:24 AM	#395
ayaush Junior LCF Member Join Date: Sep 2007 Location: florida Posts: 21 Gallery: ayaush Stats: 147/144/120 WOE: trying atkins Start Date: 01/29/09	OK CAN I JUST SAY THANKYOU THANKYOU THANKYOU FOR WHO EVER POSTED THIS RECIEPE, I JUST MADE THEM ONLY 1/2 THE ORIGINAL ING. CAUSE ONLY HAD 1 PACK OF CR. CHEESE, BUT BIY ARE THESE GOOD. SOME OF THE BROWN TOP ONES I PUT WITH THAT SUGAR FREE SYRUP CHOCLATE, BUT IT BURNED A BIT BUT DIDNT MATTER UNREAL!!

10-04-2007, 11:39 AM	#396
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Central Coastal CA Posts: 13,321 Gallery: Charski Stats: 174 (WW)/130/150 goal 5'5" 56 years young WOE: ATKINS! now and always.... Start Date: 5/03	I made a half-batch in mini muffin pans last weekend - got 12 little bite-sized muffins, they only took 10 minutes to bake at 325* (convection oven) and as soon as I pulled them out, I put about 1/2 teaspoon of SF strawberry jam on top of each one. Refrigerated and boy they were soooo gooood! DH loved them.

10-04-2007, 02:58 PM	#397
Dixie Barkley Senior LCF Member Join Date: Sep 2003 Location: Alabama Posts: 304 Gallery: Dixie Barkley	Ayaush it looks like you didn't use liners in your muffin pan. Did the muffins release easily?

10-05-2007, 08:07 PM	#399
ayaush Junior LCF Member Join Date: Sep 2007 Location: florida Posts: 21 Gallery: ayaush Stats: 147/144/120 WOE: trying atkins Start Date: 01/29/09	hello , mine didnt stick i put that spary and let them cool of fand they just came out. I just got lots more of the ingre. my familt loved them.

10-07-2007, 01:32 AM	#400
jenna... MAJOR LCF POSTER! Join Date: Feb 2007 Location: Sunny SoCal Posts: 1,886 Gallery: jenna... Stats: 248/151(155-145)/148 5'7.5" 54yrs 20/6/6 jeans WOE: Maintenance on my mind... Start Date: New Start 01/05/09 @235lbs GOAL on 09/23/09 148lbs	Anyone tried the liquid stevia sweetners yet?

10-07-2007, 07:09 AM	#401
Cablegriz Senior LCF Member Join Date: Dec 2002 Location: Wernersville, PA Posts: 672 Gallery: Cablegriz Stats: 212/209.5/140 WOE: Atkins Start Date: March 9, 2007	these sound great going to make some today!!

10-07-2007, 12:11 PM	#402
jenna... MAJOR LCF POSTER! Join Date: Feb 2007 Location: Sunny SoCal Posts: 1,886 Gallery: jenna... Stats: 248/151(155-145)/148 5'7.5" 54yrs 20/6/6 jeans WOE: Maintenance on my mind... Start Date: New Start 01/05/09 @235lbs GOAL on 09/23/09 148lbs	I made a double batch last night and used 3 eggs instead of the 4 eggs called for. I also used WheyLow as the sweetner. My calculations came out to 175 cals per cupcake and 4 carbs. Hubby says he prefers the 4 eggs and the slightly crumbly texture to the creamier texture of the 3 eggs in the double batch.

10-08-2007, 10:29 PM	#403
PghPALady1974 Very Gabby LCF Member!!! Join Date: Dec 2006 Location: PITTSBURGH PA Posts: 3,038 Gallery: PghPALady1974 WOE: thru my mouth	[COLOR="DarkOrchid"]Anyone know what to add to make chocolate ones? I have cocoa powder and chocolate Artisan syrup and think that would taste wonderful!!![/COLOR]

10-09-2007, 09:18 AM	#405
seattlemomto2 Junior LCF Member Join Date: May 2006 Location: Seattle, WA Posts: 20 Gallery: seattlemomto2 Stats: 231.4/117.5/145 WOE: Combined low carb and WW Start Date: August 2005	I made a mocha variety. Added a tsp of coffee extract, a tbsp of cocoa, and just a bit of espresso powder. They were really good. I do find that when I make them with the cocoa, they are better just a bit warmed up, so I take one out of the fridge about 15 minutes before I want to eat it. It softens up a bit and is less crumbly. The creaminess works better with the chocolate flavor, I think.

10-09-2007, 03:08 PM	#406
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Central Coastal CA Posts: 13,321 Gallery: Charski Stats: 174 (WW)/130/150 goal 5'5" 56 years young WOE: ATKINS! now and always.... Start Date: 5/03	Somebody posted that they pushed a square of dark or SF chocolate into each muffin before baking. That might be even BETTER than trying to make a chocolate batter!

10-09-2007, 04:47 PM	#408
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Central Coastal CA Posts: 13,321 Gallery: Charski Stats: 174 (WW)/130/150 goal 5'5" 56 years young WOE: ATKINS! now and always.... Start Date: 5/03	I know, I would too, Billie! Post what you think if you do it!

10-09-2007, 06:28 PM	#409
Marvelissa Senior LCF Member Join Date: Oct 2007 Location: Atlanta, GA Posts: 469 Gallery: Marvelissa Stats: 206/194/140 WOE: ATKINS Start Date: 9/8/07, Quit Jan '08, Restart 10/7/08	Um, ok, I just realized that I don't have a muffin pan - AND I'M 36 YEARS OLD! Who knew? What else could I try cooking it in? Maybe an 8x8 pan and cutting it into squares? Other suggestions anyone?

10-09-2007, 06:30 PM	#410
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Central Coastal CA Posts: 13,321 Gallery: Charski Stats: 174 (WW)/130/150 goal 5'5" 56 years young WOE: ATKINS! now and always.... Start Date: 5/03	Do you have custard cups? I might make half a recipe and use those. You COULD try it in the 8 x 8 but you'll have to let US know how it turns out! LOL!

10-09-2007, 06:44 PM	#411
Marvelissa Senior LCF Member Join Date: Oct 2007 Location: Atlanta, GA Posts: 469 Gallery: Marvelissa Stats: 206/194/140 WOE: ATKINS Start Date: 9/8/07, Quit Jan '08, Restart 10/7/08	Ok, here's what I did, I put 9 cupcake liners inside of the 8X8 pan - I ate two heaping spoonfuls of the remaining batter and let my kid eat the rest. This means, I'll have to wait to try the cooked version in the morning - but just the batter was creamy smooth goodness - true comfort food - something I've been missing TERRIBLY since going low carb! I LOVE THIS SITE! And Charski, I'll let you know how my muffins turn out - I think they'll be fine, if a bit misshapen, LOL

10-10-2007, 01:32 PM	#415
farley109 MAJOR LCF POSTER! Join Date: Nov 2004 Location: Oklahoma Posts: 1,796 Gallery: farley109 Stats: 174/142/145 5'5 38 yrs WOE: all of the above...mainly 20 carbs or less per day Start Date: October 4, 2004 And Again 1/8/06 and again 9/10/07	How did you make the chocolate ones?? Recipe please!! I made a chocolate fluff yesterday. Used cream cheese and beat it until smooth. Then added whipping cream, 5 pkgs splenda, 3 tbs of cocoa powder. It was really good. Like Chocolate Mouse.

10-10-2007, 02:34 PM	#416
PghPALady1974 Very Gabby LCF Member!!! Join Date: Dec 2006 Location: PITTSBURGH PA Posts: 3,038 Gallery: PghPALady1974 WOE: thru my mouth	[COLOR="DarkOrchid"](2) 8 oz pkgs cream cheese ( I put them in the s/s bowl from the mixer in the oven as it is heating up to make it really soft) 1/4 cup splenda 1/4 cup artisan chocolate SF syrup 2 eggs ( I think I could have used 3) 1/2 tsp vanilla extract 2 1/2 tbs cocoa powder Mix well. Pour into muffin pan, or cups. Bake 18 minutes.Turn off oven and open door a few inches. Let cool that way for 1/2-1 hours. Take out of oven and cool on counter for 1/2-1 hour. Refrigerate. They came out a tad bit dry thats why I prob could have used an extra egg. I will keep it in mind for the next time. [/COLOR]

10-10-2007, 02:46 PM	#417
farley109 MAJOR LCF POSTER! Join Date: Nov 2004 Location: Oklahoma Posts: 1,796 Gallery: farley109 Stats: 174/142/145 5'5 38 yrs WOE: all of the above...mainly 20 carbs or less per day Start Date: October 4, 2004 And Again 1/8/06 and again 9/10/07	Thanks... I will be trying these!

10-11-2007, 07:48 AM	#418
PghPALady1974 Very Gabby LCF Member!!! Join Date: Dec 2006 Location: PITTSBURGH PA Posts: 3,038 Gallery: PghPALady1974 WOE: thru my mouth	[COLOR="DarkOrchid"]oops, I forgot I put 2 scoops protein powder in there too! Thats another reason they are drier than usual.[/COLOR]

10-12-2007, 11:39 AM	#420
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Central Coastal CA Posts: 13,321 Gallery: Charski Stats: 174 (WW)/130/150 goal 5'5" 56 years young WOE: ATKINS! now and always.... Start Date: 5/03	Diana, when they come out of the oven, let them sit on the counter for about 10 minutes, then run a knife around the edges - it loosens them from the tin and keeps them from cracking/shrinking in the middle so much, because they're not trying to pull free on their own! LOL! Then I refrigerate them, and remove when thoroughly chilled.