Cream Cheese Muffins - Page 25

Tweaker Geek · 10-16-2009, 10:45 AM

Shari - How long did you end up cooking the one in the cake pan? How did it turn out?

kibsy · 10-28-2009, 04:30 PM

Could someone tell me please what half a cup of splenda is in grams or table spoons?

jill72 · 10-28-2009, 06:40 PM

Dry measure chart lists the following:

1/2 cup = 8 tablespoons = 113.88 grams

alassea · 10-28-2009, 06:42 PM

Quote:

Originally Posted by kibsy

Could someone tell me please what half a cup of splenda is in grams or table spoons?

1/2 cup of splenda equals 8 tablespoons

BethLH · 11-08-2009, 07:57 PM

Double Dark chocolate cream cheese muffins.

Here's the recipe:

2 8oz. pks. neufchatesl (or 1/3 reduced fat cream cheese)
1/4 cup xylitol and liquid stevia to taste
2 eggs
1/4 tsp. vanilla
1/4 tsp. almond flavoring
1/4 cup (4TBS Special Dark chocolate cocoa powder)
1/4 cup sour cream (Daisy)
12 tsp. sugar free chocolate chips

Mix cheese, sweetener, eggs and flavorings with a mixer until almost completely blended. Stir in cocoa and sour cream with a hand whisk until no lumps remain.

Pour into 12 muffin pans lined with the papers and sprayed with non-stick spray (optional). Sprinkle 1 tsp. chips on each muffin and gently stir into batter. Bake at 350 for 18 minutes. Turn off oven and allow to cool for about 10 minutes in the oven. Remove from pan and cool completely on a wire rack. Refrigerate and enjoy!

I nuked a small amount of the extra batter and quick chilled it in the freezer. I can't wait to taste them tomorrow after they've had a chance to mellow overnight.

ozziememz · 11-09-2009, 12:27 AM

^^nice ima check that out!

wovnbskt · 11-10-2009, 12:57 AM

Subscribing. Now I know what I am going to take to family holiday get togethers!

Tweaker Geek · 11-10-2009, 09:01 AM

Quote:

Originally Posted by BethLH

Double Dark chocolate cream cheese muffins.

Here's the recipe:

2 8oz. pks. neufchatesl (or 1/3 reduced fat cream cheese)
1/4 cup xylitol and liquid stevia to taste
2 eggs
1/4 tsp. vanilla
1/4 tsp. almond flavoring
1/4 cup (4TBS Special Dark chocolate cocoa powder)
1/4 cup sour cream (Daisy)
12 tsp. sugar free chocolate chips

Mix cheese, sweetener, eggs and flavorings with a mixer until almost completely blended. Stir in cocoa and sour cream with a hand whisk until no lumps remain.

Pour into 12 muffin pans lined with the papers and sprayed with non-stick spray (optional). Sprinkle 1 tsp. chips on each muffin and gently stir into batter. Bake at 350 for 18 minutes. Turn off oven and allow to cool for about 10 minutes in the oven. Remove from pan and cool completely on a wire rack. Refrigerate and enjoy!

I nuked a small amount of the extra batter and quick chilled it in the freezer. I can't wait to taste them tomorrow after they've had a chance to mellow overnight.

YUM! Those sound really good, Beth.

becky123abc · 11-10-2009, 09:09 AM

I love cream cheese muffins...mine taste great, but they are not pretty to look at. Do you spray the inside of the muffin cups? ( I use the paper ones) A lot seems to stick to my muffin cups...

LinearChaos · 11-10-2009, 01:10 PM

Subscribe

LinearChaos · 11-10-2009, 01:11 PM

Darn it, got trigger happy, let's try that again...

Subscribe

debkeversole · 11-10-2009, 01:17 PM

Quote:

Originally Posted by becky123abc

I love cream cheese muffins...mine taste great, but they are not pretty to look at. Do you spray the inside of the muffin cups? ( I use the paper ones) A lot seems to stick to my muffin cups...

i always spray my cupcake papers

MNLisaB · 11-10-2009, 01:35 PM

Love that SL Smith poem even better than Rainbow Bridge. Sorry! Our furbabies don't live nearly long enough...

debkeversole · 11-10-2009, 01:48 PM

Quote:

Originally Posted by MNLisaB

Love that SL Smith poem even better than Rainbow Bridge. Sorry! Our furbabies don't live nearly long enough...

thank you!! i found it just after my beloved Spooky girl passed away at the young age of 18! she was 6 months older than our oldest son didn't seem like 18 years..she was absolutely the Queen of this family

victorianandmore · 11-12-2009, 06:39 AM

Becky - I buy the foil cupcake papers and nothing sticks!

metqa · 11-12-2009, 07:02 AM

I used to use the foil liners until I realized that they were melting into the cream cheese and I was eating bits of foil.

I use a silicon plastic muffin pan now.

victorianandmore · 11-12-2009, 07:07 AM

Quote:

Originally Posted by metqa

I used to use the foil liners until I realized that they were melting into the cream cheese and I was eating bits of foil.

I use a silicon plastic muffin pan now.

I never had that happen with mine and I use them all the time when baking.
Mine are Reynold's Baker's Choice Foil Bake Cups. Maybe they are a little heavier. I use them for Cream Cheese Muffins and also Banana Nut or Pumpkin Muffins, which are more "cake-y".

dawnyama · 11-12-2009, 11:45 AM

Quote:

Originally Posted by metqa

I used to use the foil liners until I realized that they were melting into the cream cheese and I was eating bits of foil.

I use a silicon plastic muffin pan now.

I use the silicon muffin liners too!! And spray those!! Comes out in one fell swoop. NO sticking. I have heart shaped ones, Easter pastels....all different kinds of the silicone liners.

metqa · 11-13-2009, 06:16 AM

I had some cheap store brand foil liners. they probably weren't designed to handle heat AND a high fat content. I'll never understand why, but those things were full of holes after cooking cream cheese muffins. they werent as thick as heavy duty foil, I'll say that.

Oh, shaped siliocon muffin pans sound so cute!!

OldTownGal · 11-14-2009, 10:01 PM

Hi everyone! Long story, but started back on Atkins this week, ... will be going shopping tomorrow and buying all the ingredients necessary to indulge in these awesome cheesecake muffins! I just spent an hour & a half reading ALL 25 pages in this thread. I feel like you all are family now {{{hugs}}} to everyone.

Dukester · 11-16-2009, 07:36 AM

I made these yummy muffins for breakfast and they are soooo yummy!!

11-08-2009, 07:57 PM	#725
BethLH Senior LCF Member Join Date: Sep 2009 Location: Winona MN Posts: 217 Gallery: BethLH Stats: 170/146.4/148 5'5" LIW 147.6/CW 146.4 WOE: Hcg Start Date: September 1, 2009	Double Dark Chocolate Muffins - Variation Double Dark chocolate cream cheese muffins. Here's the recipe: 2 8oz. pks. neufchatesl (or 1/3 reduced fat cream cheese) 1/4 cup xylitol and liquid stevia to taste 2 eggs 1/4 tsp. vanilla 1/4 tsp. almond flavoring 1/4 cup (4TBS Special Dark chocolate cocoa powder) 1/4 cup sour cream (Daisy) 12 tsp. sugar free chocolate chips Mix cheese, sweetener, eggs and flavorings with a mixer until almost completely blended. Stir in cocoa and sour cream with a hand whisk until no lumps remain. Pour into 12 muffin pans lined with the papers and sprayed with non-stick spray (optional). Sprinkle 1 tsp. chips on each muffin and gently stir into batter. Bake at 350 for 18 minutes. Turn off oven and allow to cool for about 10 minutes in the oven. Remove from pan and cool completely on a wire rack. Refrigerate and enjoy! I nuked a small amount of the extra batter and quick chilled it in the freezer. I can't wait to taste them tomorrow after they've had a chance to mellow overnight.

11-10-2009, 01:35 PM	#733
MNLisaB Senior LCF Member Join Date: Jan 2004 Location: MN, by way of NYC Posts: 705 Gallery: MNLisaB Stats: 222/155/140?? WOE: low carb, portion control Start Date: 9/1/06	awwww, love your siggy Love that SL Smith poem even better than Rainbow Bridge. Sorry! Our furbabies don't live nearly long enough...

11-14-2009, 10:01 PM	#740
OldTownGal Junior LCF Member Join Date: Nov 2009 Location: Foxboro, MA Posts: 2 Gallery: OldTownGal WOE: Atkins Induction Start Date: 233 in 1999, 128 in 2001, 185 in 2009.Goal is 140.	can't wait Hi everyone! Long story, but started back on Atkins this week, ... will be going shopping tomorrow and buying all the ingredients necessary to indulge in these awesome cheesecake muffins! I just spent an hour & a half reading ALL 25 pages in this thread. I feel like you all are family now {{{hugs}}} to everyone.

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10-16-2009, 10:45 AM	#721
Tweaker Geek MAJOR LCF POSTER! Join Date: Jun 2002 Location: USA Posts: 2,040 Gallery: Tweaker Geek	Shari - How long did you end up cooking the one in the cake pan? How did it turn out?

10-28-2009, 04:30 PM	#722
kibsy Junior LCF Member Join Date: Sep 2009 Posts: 7 Gallery: kibsy	Could someone tell me please what half a cup of splenda is in grams or table spoons?

10-28-2009, 06:40 PM	#723
jill72 Senior LCF Member Join Date: Nov 2008 Posts: 425 Gallery: jill72 Stats: 162/125/120's WOE: Atkins Start Date: 10/31/08	Dry measure chart lists the following: 1/2 cup = 8 tablespoons = 113.88 grams

11-09-2009, 12:27 AM	#726
ozziememz Junior LCF Member Join Date: Nov 2009 Posts: 2 Gallery: ozziememz	^^nice ima check that out!

11-10-2009, 12:57 AM	#727
wovnbskt Senior LCF Member Join Date: Aug 2009 Location: Durham, NC Posts: 147 Gallery: wovnbskt Stats: 7/2007: 321, Start of VLC 7/2009: 256/245.5/145 WOE: Atkins/Duke Lifestyles Clinic Start Date: July 2009	Subscribing. Now I know what I am going to take to family holiday get togethers!

11-10-2009, 09:09 AM	#729
becky123abc Senior LCF Member Join Date: Jul 2002 Posts: 761 Gallery: becky123abc Stats: 199/189/160 Start Date: 10/26/09 (starting over with more resolve)	I love cream cheese muffins...mine taste great, but they are not pretty to look at. Do you spray the inside of the muffin cups? ( I use the paper ones) A lot seems to stick to my muffin cups...

11-10-2009, 01:10 PM	#730
LinearChaos Senior LCF Member Join Date: Sep 2003 Location: AZ Posts: 152 Gallery: LinearChaos Stats: 13 down, 47 to go WOE: Modified CKD Start Date: August 2009	Subscribe

11-10-2009, 01:11 PM	#731
LinearChaos Senior LCF Member Join Date: Sep 2003 Location: AZ Posts: 152 Gallery: LinearChaos Stats: 13 down, 47 to go WOE: Modified CKD Start Date: August 2009	Darn it, got trigger happy, let's try that again... Subscribe

11-12-2009, 06:39 AM	#735
victorianandmore Senior LCF Member Join Date: Nov 2007 Posts: 200 Gallery: victorianandmore	Becky - I buy the foil cupcake papers and nothing sticks!

11-12-2009, 07:02 AM	#736
metqa Blabbermouth!!! Join Date: Oct 2002 Location: Athens, GA Posts: 5,569 Gallery: metqa WOE: Moderate Carbs/Atkins Start Date: November 2003	I used to use the foil liners until I realized that they were melting into the cream cheese and I was eating bits of foil. I use a silicon plastic muffin pan now.

11-13-2009, 06:16 AM	#739
metqa Blabbermouth!!! Join Date: Oct 2002 Location: Athens, GA Posts: 5,569 Gallery: metqa WOE: Moderate Carbs/Atkins Start Date: November 2003	I had some cheap store brand foil liners. they probably weren't designed to handle heat AND a high fat content. I'll never understand why, but those things were full of holes after cooking cream cheese muffins. they werent as thick as heavy duty foil, I'll say that. Oh, shaped siliocon muffin pans sound so cute!!

11-16-2009, 07:36 AM	#741
Dukester Junior LCF Member Join Date: Nov 2009 Location: Sunshine State Posts: 8 Gallery: Dukester Stats: 115/115 WOE: Low Carb to maintain current weight	I made these yummy muffins for breakfast and they are soooo yummy!!