Cream Cheese Muffins - Page 18

soon · 02-01-2008, 09:33 PM

to the person who recommended the flaxseed crust oh my that was soo goood!!! thanks

Blessedmom23 · 02-25-2008, 04:32 PM

Newbie here that just tried this recipe and I could not be more pleased. They are so good and just what I needed for that evening sweet snack I like to have after dinner. I made it just as it was originally posted and they came out so good. Thank you so much for this!!

Sarah

marymc · 02-25-2008, 08:59 PM

Terra, did you only use the 1/4 cup of daVinci's? Or did you use that and 1/4 cup of granular Splenda too?

Quote:

Originally Posted by Terra2721

mmm. I am addicted. I have been using 1/4 cup Davinci's Carmel.....wow, so good!

alove4candles · 02-25-2008, 09:23 PM

I NEED to get Cream Cheese!! I will be making these tomorrow

marymc · 02-25-2008, 11:06 PM

I am in love.... and these are very, very dangerous LOL... Here's the revisions I made to the original. I did a half batch of mini muffins, used lower fat cream cheese, all DaVinci's syrup, and I did them straight in the mini muffin pan using spray PAM. They were a bit tricky getting out the pan without being in baking cups, but if you're careful and gentle as you see, they will come out whole. The ones that fall apart don't count when you eat them, right? As you can also see, I overfilled a couple of 'em too but it only gave me an excuse to add some SF Smucker's raspberry preserves. With the DaVinci’s Dulce de Leche, these were extremely tasty. Even before being refrigerated. Yum yum yum yum yum.

Low Carb Cream Cheese Mini Muffins

1 - 8 oz. block Philadelphia 1/3 less fat cream cheese
¼ cup of DaVinci’s Dulce de Leche sugar free syrup
¼ teaspoon vanilla
1 egg

Mix cold cream cheese with a fork until softened. Add DaVinci’s syrup, vanilla, and egg and mix well. Whisk together with a wire whisk until smooth. Spray 12 mini muffin cups with Pam butter flavored spray and spoon cream cheese mixture out evenly. Bake in preheated 350 degree oven for 30-35 minutes. Allow pan to cool on rack for at least 30 minutes. Remove and refrigerate to cool. Top with a tiny 1/4 teaspoon dab of sugar free strawberry or raspberry preserves, if desired.

babydollsea · 02-26-2008, 04:08 AM

Quote:

Originally Posted by marymc

I am in love.... and these are very, very dangerous LOL... Here's the revisions I made to the original. I did a half batch of mini muffins, used lower fat cream cheese, all DaVinci's syrup, and I did them straight in the mini muffin pan using spray PAM. They were a bit tricky getting out the pan without being in baking cups, but if you're careful and gentle as you see, they will come out whole. The ones that fall apart don't count when you eat them, right? As you can also see, I overfilled a couple of 'em too but it only gave me an excuse to add some SF Smucker's raspberry preserves. With the DaVinci’s Dulce de Leche, these were extremely tasty. Even before being refrigerated. Yum yum yum yum yum.

Low Carb Cream Cheese Mini Muffins

1 - 8 oz. block Philadelphia 1/3 less fat cream cheese
¼ cup of DaVinci’s Dulce de Leche sugar free syrup
¼ teaspoon vanilla
1 egg

Mix cold cream cheese with a fork until softened. Add DaVinci’s syrup, vanilla, and egg and mix well. Whisk together with a wire whisk until smooth. Spray 12 mini muffin cups with Pam butter flavored spray and spoon cream cheese mixture out evenly. Bake in preheated 350 degree oven for 30-35 minutes. Allow pan to cool on rack for at least 30 minutes. Remove and refrigerate to cool. Top with a tiny 1/4 teaspoon dab of sugar free strawberry or raspberry preserves, if desired.

I am making these!!! Thanks for sharing

CaPagrl · 03-20-2008, 04:14 PM

Quote:

Originally Posted by 5cats4me

Also, here's the topping I love:
Blend about 2 cups heavy whipping cream with 1/2 packet sugar free chocolate jello pudding and 1/4 cup of Splenda. Whip until very thick, but not butter!
Spread on top of the cheesecake cupcake...it's to die for!

This sounds soooo good! I needed to ping this so I could find it later (when my little cheesecakes are chilled)

capercop · 04-07-2008, 11:14 AM

I grated a full square of unsweetened Baker's Chocolate into these ... and I am waiting for them to come out of the oven right now. If they taste as good as the batter does ... I will be a happy girl. I didnt have any muffin papers ... so I just sprayed the muffin pan ... I hope they dont stick ! 12 mins to go !!! Woot Woot !!

Boudica · 04-07-2008, 11:24 AM

Make sure you post and let us know how they turned out! I am DYING for some chocolate cream cheese muffins! :drool:

Cats for Texas · 04-07-2008, 05:27 PM

Just marking.. for future. Yum.

Terra2721 · 04-07-2008, 08:22 PM

I make these often and my batter looked a little thin yesterday when making them....so I added half a scoop of Jay Robb protein powder....they were delish. So now my recipe is 2 boxes of cream cheese (8oz each), 2 eggs, 1/2 scoop of Jay Robb powder (I used vanilla) and 1/4 cup of DaVinci syrup. I don't even add splenda anymore. Very filling and very good.

A New Day · 04-07-2008, 09:47 PM

I follow the original recipe and then add a couple tablespoons of fresh lime juice and lime zest then adjust the sweetener accordingly.
DH and I LOVE these.

lilymo · 04-08-2008, 04:55 AM

Quote:

Originally Posted by soon

to the person who recommended the flaxseed crust oh my that was soo goood!!! thanks

I did a search on this thread but didn't find the recipe for flax seed crust, can you please post it? thanks! I haven't had these in a while, sounds like time to make me some!

Boudica · 04-08-2008, 06:24 AM

Key lime juice + flax crust = mini key lime pies!!!

DEFINITELY get the crust posted so's I can make these!!!

Woman Typing Badly · 04-18-2008, 11:08 AM

bump~

Boudica · 04-18-2008, 11:35 AM

Quote:

Originally Posted by lilymo

I did a search on this thread but didn't find the recipe for flax seed crust, can you please post it? thanks! I haven't had these in a while, sounds like time to make me some!

I am SOOOOOOO from searching the thread but I did find this:

Cream Cheese Muffins

There is a recipe for an almond crust that I think flaxmeal can substitute.

HTH
~D

dixichic · 04-19-2008, 09:54 PM

I had this idea the other day and this is what the recipe I googled is

2 8oz blocks of cream cheese, softened
2/3 cup splenda
1/2 cup sour cream
1 tsp vanilla
2 eggs

You blend the first 4 ingredients until smooth and then add the eggs, blend just till mixed together and pour into muffin cups. My recipe says to bake at 350 for 15 mins though.
And they taste just like cheese cake when chilled overnight. Even my skinny minny 16 DD loves these!

Just thought I would share a diff version of the same thing..

nessyrae · 04-20-2008, 06:44 AM

dixichic, did you make them into 12 muffins also?

dixichic · 04-20-2008, 06:51 AM

Yes, and they puff up real pretty while baking and then shrink down just a bit as they cool! So yummy!

dixichic · 04-20-2008, 06:51 AM

Oh..I also spray my muffin pan with butter flavored Pam. I do not used the papers.

lilymo · 04-20-2008, 05:44 PM

Quote:

Originally Posted by Boudica

I am SOOOOOOO from searching the thread but I did find this:

Cream Cheese Muffins

There is a recipe for an almond crust that I think flaxmeal can substitute.

HTH
~D

Thank you so much Boudica! I forgot all about these (again!)

Charski · 04-20-2008, 07:36 PM

I don't make an actual "crust" but what I do is spray the muffin cups with butter-flavored cooking spray, then sprinkle a bit of raw wheat bran in each cup, and tilt to coat the bottoms. You could probably use flax meal and do the same. Then spoon your batter on top of the bran. It helps them release from the pans a bit more easily and we like the "crust-like" taste of it!

jabbok · 04-21-2008, 11:26 AM

I made these yesterday and found that they were very sweet, I used splenda for sweetner, is there anything else I can use so they are not so sweet?

Boudica · 04-21-2008, 11:32 AM

I, too, thought they were a bit too sweet at first... since I'm no longer used to eating sweet stuff. Just cut down the sweetener! I also use Davinci's SF Syrup for mine.

Also, as soon as I'm moved into my new digs, I'm gonna make a batch and try that 'crust' with flaxmeal you recommended Char!

jabbok · 04-21-2008, 02:30 PM

[quote=Boudica;10216625][b][font="Comic Sans MS"]I, too, thought they were a bit too sweet at first... since I'm no longer used to eating sweet stuff. Just cut down the sweetener! I also use Davinci's SF Syrup for mine.

Should I add anything extra in it to make up for the sweetner?

Boudica · 04-21-2008, 03:26 PM

No need. The Splenda is not adding bulk to the recipe so it will be fine.

jabbok · 04-21-2008, 04:09 PM

Quote:

Originally Posted by Boudica

02-25-2008, 11:06 PM	#515
marymc Very Gabby LCF Member!!! Join Date: Aug 2007 Posts: 4,464 Gallery: marymc	I am in love.... and these are very, very dangerous LOL... Here's the revisions I made to the original. I did a half batch of mini muffins, used lower fat cream cheese, all DaVinci's syrup, and I did them straight in the mini muffin pan using spray PAM. They were a bit tricky getting out the pan without being in baking cups, but if you're careful and gentle as you see, they will come out whole. The ones that fall apart don't count when you eat them, right? As you can also see, I overfilled a couple of 'em too but it only gave me an excuse to add some SF Smucker's raspberry preserves. With the DaVinci’s Dulce de Leche, these were extremely tasty. Even before being refrigerated. Yum yum yum yum yum. Low Carb Cream Cheese Mini Muffins 1 - 8 oz. block Philadelphia 1/3 less fat cream cheese ¼ cup of DaVinci’s Dulce de Leche sugar free syrup ¼ teaspoon vanilla 1 egg Mix cold cream cheese with a fork until softened. Add DaVinci’s syrup, vanilla, and egg and mix well. Whisk together with a wire whisk until smooth. Spray 12 mini muffin cups with Pam butter flavored spray and spoon cream cheese mixture out evenly. Bake in preheated 350 degree oven for 30-35 minutes. Allow pan to cool on rack for at least 30 minutes. Remove and refrigerate to cool. Top with a tiny 1/4 teaspoon dab of sugar free strawberry or raspberry preserves, if desired. Last edited by marymc : 02-25-2008 at 11:19 PM.

02-01-2008, 09:33 PM	#511
soon MAJOR LCF POSTER! Join Date: May 2002 Location: Texas Posts: 1,068 Gallery: soon Stats: restart 07 WOE: moderate lc & count calories	to the person who recommended the flaxseed crust oh my that was soo goood!!! thanks

02-25-2008, 04:32 PM	#512
Blessedmom23 Senior LCF Member Join Date: Feb 2008 Posts: 401 Gallery: Blessedmom23 Stats: 165/135/135 - 5'9" WOE: Atkins Start Date: February 23 2008	Newbie here that just tried this recipe and I could not be more pleased. They are so good and just what I needed for that evening sweet snack I like to have after dinner. I made it just as it was originally posted and they came out so good. Thank you so much for this!! Sarah

02-25-2008, 09:23 PM	#514
alove4candles MAJOR LCF POSTER! Join Date: Feb 2008 Location: NV Posts: 1,078 Blog Entries: 8 Gallery: alove4candles Stats: 169/155/130 WOE: Workin With My Body	I NEED to get Cream Cheese!! I will be making these tomorrow

04-07-2008, 11:14 AM	#518
capercop Senior LCF Member Join Date: Aug 2003 Location: Vancouver, British Columbia Posts: 134 Gallery: capercop	I grated a full square of unsweetened Baker's Chocolate into these ... and I am waiting for them to come out of the oven right now. If they taste as good as the batter does ... I will be a happy girl. I didnt have any muffin papers ... so I just sprayed the muffin pan ... I hope they dont stick ! 12 mins to go !!! Woot Woot !!

04-07-2008, 11:24 AM	#519
Boudica Very Gabby LCF Member!!! Join Date: Mar 2007 Location: Embracing mackereality! Posts: 4,088 Gallery: Boudica Stats: 5'9 ~ 234/Size 18 jeans/Size 12 jeans WOE: Low G.I./Low Calorie Start Date: Every Day	Make sure you post and let us know how they turned out! I am DYING for some chocolate cream cheese muffins! :drool:

04-07-2008, 05:27 PM	#520
Cats for Texas Senior LCF Member Join Date: Dec 2007 Location: Las Vegas Posts: 147 Gallery: Cats for Texas Stats: 208/180/175/164; Goal 150 WOE: LC Start Date: First start 9/2002 at 250; second 10/2007	Just marking.. for future. Yum.

04-07-2008, 08:22 PM	#521
Terra2721 Senior LCF Member Join Date: Jan 2008 Location: Richmond, VA Posts: 95 Gallery: Terra2721 Stats: 227/172/150 WOE: Atkins Start Date: May 19,2007	I make these often and my batter looked a little thin yesterday when making them....so I added half a scoop of Jay Robb protein powder....they were delish. So now my recipe is 2 boxes of cream cheese (8oz each), 2 eggs, 1/2 scoop of Jay Robb powder (I used vanilla) and 1/4 cup of DaVinci syrup. I don't even add splenda anymore. Very filling and very good.

04-07-2008, 09:47 PM	#522
A New Day Senior LCF Member Join Date: Sep 2004 Location: my house Posts: 264 Gallery: A New Day Stats: way too much/-57!/much less WOE: lc Start Date: 11/29/07	I follow the original recipe and then add a couple tablespoons of fresh lime juice and lime zest then adjust the sweetener accordingly. DH and I LOVE these.

04-08-2008, 06:24 AM	#524
Boudica Very Gabby LCF Member!!! Join Date: Mar 2007 Location: Embracing mackereality! Posts: 4,088 Gallery: Boudica Stats: 5'9 ~ 234/Size 18 jeans/Size 12 jeans WOE: Low G.I./Low Calorie Start Date: Every Day	Key lime juice + flax crust = mini key lime pies!!! DEFINITELY get the crust posted so's I can make these!!!

04-18-2008, 11:08 AM	#525
Woman Typing Badly Typos, Typos, As Far As The Eye Can See... Join Date: Apr 2005 Location: Life of the POTTY! Posts: 11,612 Blog Entries: 20 Gallery: Woman Typing Badly Stats: 236.6/230.4/110ish WOE: is up for eval Dec 9th Start Date: Sept 9 2008	bump~

04-19-2008, 09:54 PM	#527
dixichic Senior LCF Member Join Date: May 2006 Location: Carrollton, GA Posts: 173 Gallery: dixichic WOE: Atkins Start Date: 4/10/08	I had this idea the other day and this is what the recipe I googled is 2 8oz blocks of cream cheese, softened 2/3 cup splenda 1/2 cup sour cream 1 tsp vanilla 2 eggs You blend the first 4 ingredients until smooth and then add the eggs, blend just till mixed together and pour into muffin cups. My recipe says to bake at 350 for 15 mins though. And they taste just like cheese cake when chilled overnight. Even my skinny minny 16 DD loves these! Just thought I would share a diff version of the same thing..

04-20-2008, 06:44 AM	#528
nessyrae MAJOR LCF POSTER! Join Date: Jun 2002 Location: Columbus, Ohio Posts: 1,281 Gallery: nessyrae WOE: Atkins---GO PATRIOTS!!!!!!!!!!!!!!	dixichic, did you make them into 12 muffins also?

04-20-2008, 06:51 AM	#529
dixichic Senior LCF Member Join Date: May 2006 Location: Carrollton, GA Posts: 173 Gallery: dixichic WOE: Atkins Start Date: 4/10/08	Yes, and they puff up real pretty while baking and then shrink down just a bit as they cool! So yummy!

04-20-2008, 06:51 AM	#530
dixichic Senior LCF Member Join Date: May 2006 Location: Carrollton, GA Posts: 173 Gallery: dixichic WOE: Atkins Start Date: 4/10/08	Oh..I also spray my muffin pan with butter flavored Pam. I do not used the papers.

04-20-2008, 07:36 PM	#532
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Central Coastal CA Posts: 10,333 Gallery: Charski Stats: 174 (WW)/130/150 goal 5'5" 54 years young WOE: ATKINS! now and always.... Start Date: 5/03	I don't make an actual "crust" but what I do is spray the muffin cups with butter-flavored cooking spray, then sprinkle a bit of raw wheat bran in each cup, and tilt to coat the bottoms. You could probably use flax meal and do the same. Then spoon your batter on top of the bran. It helps them release from the pans a bit more easily and we like the "crust-like" taste of it!

04-21-2008, 11:26 AM	#533
jabbok Senior LCF Member Join Date: Mar 2004 Location: canada Posts: 697 Gallery: jabbok	I made these yesterday and found that they were very sweet, I used splenda for sweetner, is there anything else I can use so they are not so sweet?

04-21-2008, 11:32 AM	#534
Boudica Very Gabby LCF Member!!! Join Date: Mar 2007 Location: Embracing mackereality! Posts: 4,088 Gallery: Boudica Stats: 5'9 ~ 234/Size 18 jeans/Size 12 jeans WOE: Low G.I./Low Calorie Start Date: Every Day	I, too, thought they were a bit too sweet at first... since I'm no longer used to eating sweet stuff. Just cut down the sweetener! I also use Davinci's SF Syrup for mine. Also, as soon as I'm moved into my new digs, I'm gonna make a batch and try that 'crust' with flaxmeal you recommended Char!

04-21-2008, 02:30 PM	#535
jabbok Senior LCF Member Join Date: Mar 2004 Location: canada Posts: 697 Gallery: jabbok	[quote=Boudica;10216625][b][font="Comic Sans MS"]I, too, thought they were a bit too sweet at first... since I'm no longer used to eating sweet stuff. Just cut down the sweetener! I also use Davinci's SF Syrup for mine. Should I add anything extra in it to make up for the sweetner?

04-21-2008, 03:26 PM	#536
Boudica Very Gabby LCF Member!!! Join Date: Mar 2007 Location: Embracing mackereality! Posts: 4,088 Gallery: Boudica Stats: 5'9 ~ 234/Size 18 jeans/Size 12 jeans WOE: Low G.I./Low Calorie Start Date: Every Day	No need. The Splenda is not adding bulk to the recipe so it will be fine.