Cream Cheese Muffins

[dollkey]

Originally Posted by victorianandmore

What did you put on top of your muffin, dollkey???

Originally Posted by DBrown8614

Doesn't that look terrific? It looks almost like a thick orange cream cheese frosting? Mmm

I whipped some cream and put a little bit of Crystal lite pink lemonade powder into it. It made it tart and complemented the cheese cake muffin very well.

[victorianandmore]

Originally Posted by dollkey

I whipped some cream and put a little bit of Crystal lite pink lemonade powder into it. It made it tart and complemented the cheese cake muffin very well.

Thanks, dollkey! I'll be trying that on the Cream Cheese Muffins I just made! I don't have the Crystal Lite Pink Lemonade powder, but I do have Crystal Lite Orange powder and I think I'll try using that. (Thanks DBrown for the idea!)

P.S. I just happened to see the pancake pictures you posted on daisyhair's Breakfast Alternative thread. Boy do they look good! Looks like I'll be having pancakes tomorrow for breakfast! Thanks for all the good ideas you're giving me!

Linda

[Cynthia2005]

Loving these cream cheese muffins!

I've only made two batches so far - the first with granulated sucralose, the second with Davinci. Definitely like the second batch better.

Now I'm going to get wild and try some toppings

[AngieCakes]

They are absolutely delicious. I make mine with Torani sf Vanilla. They are perfect with my coffee in the morning!

[Cynthia2005]

Originally Posted by AngieCakes

They are perfect with my coffee in the morning!

I have not yet discovered a bad time of day to eat these :blush:

I made my second batch with SF DV German chocolate cake and 1 T. baking cocoa. Delish!

[AngieCakes]

Originally Posted by Cynthia2005

I have not yet discovered a bad time of day to eat these :blush:

I made my second batch with SF DV German chocolate cake and 1 T. baking cocoa. Delish!

Very true LOL I've had them for a snack at lunchtime too!

German Chocolate?? YUM!!!

[PghPALady1974]

Originally Posted by Tweaker Geek

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

Sorry to respond soooo late!

I can't remember how long I put it in for but I know it didn't turn out well. Will stick with mini ones!

[FloridaShell]

Just made a batch but used sf caramel. Yum!!!

[AngieCakes]

That sounds good Michelle.

Just wanted to add for anyone using all liquid sweetner:


I add one packet of unflavored gelatin to the Torani syrup and microwave until disolved. I stir that mixture in to the batter along with the other ingredients. I've found that when only using liquid sweetner, the muffins don't have a lot of bulk to them. Adding the gelatin adds bulk without the consistency of jello. It still has that creamy cheescake consistency!

I'm eating a muffin now with my coffee and thought I would throw that out there for anyone using all liquid sweetner.

[Cynthia2005]

Originally Posted by AngieCakes

That sounds good Michelle.

Just wanted to add for anyone using all liquid sweetner:


I add one packet of unflavored gelatin to the Torani syrup and microwave until disolved.

Ooooooh! Great idea - will try.

[crazywoman-n-wy]

Originally Posted by AngieCakes

That sounds good Michelle.

Just wanted to add for anyone using all liquid sweetner:


I add one packet of unflavored gelatin to the Torani syrup and microwave until disolved. I stir that mixture in to the batter along with the other ingredients. I've found that when only using liquid sweetner, the muffins don't have a lot of bulk to them. Adding the gelatin adds bulk without the consistency of jello. It still has that creamy cheescake consistency!

I'm eating a muffin now with my coffee and thought I would throw that out there for anyone using all liquid sweetner.

Just wanted to state that would be liquid sweeteners such as DaVinci or Torani, etc, not Sweetzfree, etc.
Sweetzfree type sweeteners doesn't have enough liquid to use gelatin with, nor do they chance the consistancy of the regular recipe that much. (You would have to add extra water to add gelatin with Sweetzfree.)

[PghPALady1974]

Am going to make strawberry ones today or tomorrow. Has anyone ever put actual strawberries in theirs? I have unsweetened frozen ones and thought maybe I could thaw them and chop them up some.

[debkeversole]

Originally Posted by PghPALady1974

Am going to make strawberry ones today or tomorrow. Has anyone ever put actual strawberries in theirs? I have unsweetened frozen ones and thought maybe I could thaw them and chop them up some.

IDK but sounds delish!!

[PghPALady1974]

I'm going to do them tonight so I will let you know! I have strawberry DaVincis to use too.

[debkeversole]

Originally Posted by PghPALady1974

I'm going to do them tonight so I will let you know! I have strawberry DaVincis to use too.

yum thanks

[PghPALady1974]

Strawberry cream cheese muffins
1. before baking
2. right after baking
3. after cooling (they fell quite a bit!)
4. with a dollop of whip cream from my ISI Whipper

[dawnyama]

Beautiful Shari!!! Thanks for sharing those pictures!!! Now you have to let us know...how did they taste AND how many strawberries and Davincis did you put in? I would love to make some with the fresh strawberries we have around here!!

[PghPALady1974]

Originally Posted by dawnyama

Beautiful Shari!!! Thanks for sharing those pictures!!! Now you have to let us know...how did they taste AND how many strawberries and Davincis did you put in? I would love to make some with the fresh strawberries we have around here!!

They are really good! I put 8 chopped up strawberries, 1/4 cup of Strawberry DaVincis and 8 drops liquid Splendex in.

[dawnyama]

Thanks Shari!! I will try that the next time I have fresh strawberries and want to make the muffins. I have a batch of plain ones in my fridge right now! I am a little leary of making changes to the original because my middle son HATES change!! So then I HAVE to eat the whole batch myself, just because he loves regular cheesecake!! My other kids don't get giddy over them like Chris and I do!! I really want to try the chocolate ones, but they may be a dangerous addition in my house as I would eat the whole batch in a day LOL.

[PghPALady1974]

I was going to do chocolate today and realized I didn't take the muffins out of the silicone muffin cups. So I will do them next week when I am off.

[debkeversole]

Originally Posted by PghPALady1974

Strawberry cream cheese muffins
1. before baking
2. right after baking
3. after cooling (they fell quite a bit!)
4. with a dollop of whip cream from my ISI Whipper

yum!! beautiful pics!!

[debkeversole]

Originally Posted by beckynett

Here is my attempt to distill ideas from the previous 10 pages of posts. I thought it might be handy to get it all in one post. Is this about right?

Cream cheese Muffins (Low-Carb Mini-Cheesecakes)
Basic Recipe

2 8-oz. pks. cream cheese
1/2 cup sweetener (granular Splenda, OR 1/4 cup Splenda, 1/4 cup sugar-free Da Vinci syrup OR equivalent, as desired)
2 eggs
1/2 tsp. Vanilla extract (or lemon, or almond, etc.)
Optional: Cinnamon, pumpkin pie spice, or other low-carb topping, to taste. (Reserve.)

Soften cream cheese about 40 seconds in microwave.
Add other basic ingredients.
Beat with mixer or whisk till smooth. (Do not overbeat.)
Pour into non-stick muffin pan, and/or use non-stick spray. (If using cupcake/muffin papers, can spray papers with non-stick spray.)
Sprinkle with cinnamon or choice of topping, if desired.
Bake at 350 for 18-20 min. (Less for mini-muffins, 10-12 minutes.) Will not brown. Should be mostly set up, but somewhat soft in middle

To reduce sinking centers: Bake only 18 minutes. Cool in oven with oven door open for 1/2 - 1 hour, then cover and cool on counter for 1/2 - 1 hour, then refrigerate. (Can use water bath; place shallow pan of water on lower shelf while preheating oven.)

Taste best chilled. Keeps well in refrigerator. Can be frozen.

Full Basic Recipe as written, with Splenda:
43 carbs, 2398 calories, 210 fat grams, 96 protein grams.
If making regular-sized muffin cups, each one has:
3.6 carbs, 200 calories, 17.5 fat grams, and 8 protein grams.
If using half Splenda, half zero-carb liquid sweetener;
31 carbs, 2374 calories, 17.5 fat grams, and 8 protein grams, so 1(of 12) has:
2.6 carbs, 200 calories, 17.5 fat grams, and 8 protein grams.


Variations: (NOTE: Adjust carb counts accordingly!)

Use 1/3 cup - 1/2 cup da Vinci’s syrup of choice; omit Splenda and maybe extract.

Add vanilla protein powder for more protein, or to thicken if using all liquid sweetener.

Reduce egg to only 1 egg.

Add 1/4 cup sour cream to basic recipe.

Add nuts or coconut, or cocoa powder, or peanut butter.

Add crust:
Peanut Butter Cookie Crust:
1 c Splenda
1 c peanut butter
1 egg
Mix. Press into muffin cups. Bake 350 for 10 min. Add cream cheese mixture and bake as usual.

Nut Crust:
6 Tablespoons almond meal
6 Tablespoons chopped Nuts ( almonds, pecans, walnuts, etc.)
1 Tablespoon butter -- melted
Combine almond meal, chopped nuts and butter, toss thoroughly and divide into muffin cups. Tamp nuts down firmly, into bottoms of muffin cups. Bake for 8 minutes; remove from oven to cool slightly while preparing filling.

Brownie Crust:
Use low-carb brownie mix. Place some in each muffin cup, then top with cream cheese mixture. Bake as per brownie directions.


Add topping. After baking, top with:
Low-carb sugar-free fruit topping
Low-carb sugar-free preserves

Chocolate Ganache:
1/2 cup (4 ounces) semisweet chocolate chips
1/4 cup heavy cream
Put the chocolate chips and cream into a microwave safe bowl. Microwave on high for 1 minute. Remove the bowl and stir with a whisk or fork until well mixed. Use immediately.

Chocolate (or other) Frosting:
Blend 1/4 packet sugar free chocolate pudding with 1 cup heavy whipping cream and 1/8 cup of granular Splenda. Whip until very thick. (Can use other flavors of sugar-free pudding.)

Lemon Whipped Cream:
Add about one-fourth tub of Crystal Light Lemonade drink mix to cup of whipping cream before whipping.


Make it savory instead of sweet: Omit sweetener and extract. Add herbs, spices, grated cheese, minced onion and/or other vegetables, cooked and crumbled bacon, etc. to your liking. Or, add a tub of TGIFriday’s Spinach/Artichoke Dip.

bumping this post up good info thanks so much Becky neet!

[debkeversole]

Originally Posted by hipslikemonroe

I made these today...and while not AT ALL pretty, they are delicious and very satisfying. I just re-started induction today, so i'm only having the plain crustless ones.
I made the original version, but subsititued 1/3 c. vanilla davinci for the sweetener. I cut this down from 1/2 c. as they were to eggy/soggy that way with the first batch i made . I found measuring out 1/3 c. for each muffin tin worked great, so i tweaked them individually that way. I made blueberry/lemon using fresh berries and a very small dash of crystal lite lemon powder. Strawberry using strawberry davinci w/ a diced whole strawberry in the middle. Carmel davinci with SF maple syrup on top. Pumpkin using a TB of pumpkin with cinnamon and an almond/cinnamon nut crust. Finally I used the magical peanut butter cookie as crust, plain batter, and topped with chocolate ganashe after cooling. I like them much better cooled. I had to bake regular cookies for the family, just so they'd keep their hands off of them. Such a delicious and simple recipe

this too they said they aren't pretty but i think they are!!

[kellydwilson]

I made this last night--1/2 the recipe so I wouldn't over do though. I LOVE vanilla so I doubled it and they are wonderful!!!!!!!!!!!!!!! Bravo!!!!!

[dew4j]

Originally Posted by Cynthia2005

Loving these cream cheese muffins!

I've only made two batches so far - the first with granulated sucralose, the second with Davinci. Definitely like the second batch better.

Now I'm going to get wild and try some toppings

Doesn't the Davinci make it to thin?

[PghPALady1974]

Originally Posted by dew4j

Doesn't the Davinci make it to thin?

NOPE! Lots of us have used it with no problem.



Thanks deb for bumping up the post from Becky. I actually have it printed out and in my binder of recipes because the info is great!

[dew4j]

Originally Posted by PghPALady1974

NOPE! Lots of us have used it with no problem.



Thanks deb for bumping up the post from Becky. I actually have it printed out and in my binder of recipes because the info is great!

Thanks for your reply, do you use the same amount of D. syrup as splenda?

[easwann]

bump

[AngieCakes]

Originally Posted by dew4j

Thanks for your reply, do you use the same amount of D. syrup as splenda?

I also use liquid sweetner and I use the same amount as the recipe calls for splenda.

[dew4j]

Originally Posted by AngieCakes

I also use liquid sweetner and I use the same amount as the recipe calls for splenda.

Another question please, liquid sweetner has no carbs right? So what would the carb count be per muffin? maybe 1? Thanks