Cream Cheese Muffins - Page 28

Veetach · 10-02-2010, 02:45 PM

I just made these and they are amazing!!! thanks so much for sharing this awesome recipe

PghPALady1974 · 10-21-2010, 12:49 PM

Has anyone made PUMPKIN cheesecake muffins??

victorianandmore · 10-21-2010, 01:46 PM

Quote:

Originally Posted by PghPALady1974

Has anyone made PUMPKIN cheesecake muffins??

I'd like to know this, too! Anyone???

metqa · 10-22-2010, 06:37 PM

I think I did a couple years ago. My mother mentioned them this past week that she loved it, but I haven't made it for myself since. Sounds like a great idea! I remember it being more 'wet' than the other cheesecakes but I like pumpkin pie so I'll probably like it just fine.

PghPALady1974 · 10-23-2010, 05:38 PM

I reeeeeaaaallllyyyyy want to make some pumpkin ones tomorrow. Trying to figure out how much of what to put in them. I am worried they will be too wet so I think I will use protein powder.

metqa · 10-23-2010, 06:10 PM

Cream cheese is on sale this week.

PghPALady1974 · 10-23-2010, 06:42 PM

lol......I only get mine at Harry & David now! It's soooooo much better than Philly. It's always 2/$3. BUT now that I am working there I will get an employee discount!!!

Pami · 10-23-2010, 07:37 PM

Quote:

Originally Posted by PghPALady1974

Has anyone made PUMPKIN cheesecake muffins??

Quote:

Originally Posted by victorianandmore

I'd like to know this, too! Anyone???

Quote:

Originally Posted by PghPALady1974

I reeeeeaaaallllyyyyy want to make some pumpkin ones tomorrow. Trying to figure out how much of what to put in them. I am worried they will be too wet so I think I will use protein powder.

Check out this post.

PghPALady1974 · 10-24-2010, 05:37 AM

Quote:

Originally Posted by Pami

Check out this post.

Thank you Pami!!!!!!!

dawnyama · 10-24-2010, 08:51 AM

Quote:

Originally Posted by metqa

Cream cheese is on sale this week.

Ahhh, and where would that be metqa???? Details woman...I need details!!

Ginaaaaaa · 10-24-2010, 08:52 AM

You could always just make jody's pumpkin bake into muffins.

PghPALady1974 · 10-24-2010, 12:52 PM

Ok so I made the pumpkin ones. The batter was delish!!!!!

They just came out of the oven after cooling in there for an hour. now I will leave them cool on the counter for another hour then into the fridge! Will be nice and cold for a mid evening snack!

victorianandmore · 10-24-2010, 02:56 PM

Quote:

Originally Posted by PghPALady1974

Ok so I made the pumpkin ones. The batter was delish!!!!!

They just came out of the oven after cooling in there for an hour. now I will leave them cool on the counter for another hour then into the fridge! Will be nice and cold for a mid evening snack!

Don't forget to let us know how they turned out! Did you decide to use the protein powder? I have one regular cream cheese muffin left and I'm so anxious for a pumpkin one now!

Pami · 10-24-2010, 04:09 PM

I wanted to try eggnog cheesecake, ever since somebody bumped Davian's recipe.
The problem is- no eggnog DaVinci. OK, so I need to get a little creative. First of all,
make the cream cheese muffins. Then try to get an eggnog flavor in those. Then move
on to a full-size cheesecake. I think they came out pretty good. I added about a tablespoon
of rum flavor and a teaspoon of nutmeg to the batter. Made up a mix of ground almonds
and butter, tamped a heaping teaspoon of crumbs into each of 12 muffin cups, tamped it
down real well and prebaked for about 8 minutes. Then I divided the cheese batter between
the cups and finished baking them. I don't know what DaVinci eggnog flavor tastes like, but
this is good- so in the interest of being a cheapskate I'll use this.

PghPALady1974 · 10-24-2010, 04:15 PM

They turned out great!!! I DID use 2 scoops of PP. Just because the batter was pretty runny. The PP helped nicely!

Pami I can send ya a bottle of egg nog DaVincis! I have 3 of them! I'm afraid to run out during the cold months when they don't ship!

metqa · 10-25-2010, 06:15 AM

Dawn, I saw them at Kroger, Cream cheese blocks of 8oz for $1 each.
I try to restrict myself to 10 of them, though,once, I bought a whole case!
Don't know if you have Krogers in SC but check it out.

dawnyama · 10-25-2010, 06:27 AM

Quote:

Originally Posted by metqa

Dawn, I saw them at Kroger, Cream cheese blocks of 8oz for $1 each.
I try to restrict myself to 10 of them, though,once, I bought a whole case!
Don't know if you have Krogers in SC but check it out.

Oh, honey I will add it to my list!! I work there

. But we may have different prices here in SC. I have a running list already. I go in at 4PM. I always buy out the cream cheese whenever and wherever I see them for $1 a block. That is a great buy and they take forever to go bad. Thanks for the heads up, I will check it out tonight when I get to work.

metqa · 10-25-2010, 11:40 AM

Quote:

Originally Posted by dawnyama

Oh, honey I will add it to my list!! I work there

. But we may have different prices here in SC. I have a running list already. I go in at 4PM. I always buy out the cream cheese whenever and wherever I see them for $1 a block. That is a great buy and they take forever to go bad. Thanks for the heads up, I will check it out tonight when I get to work.

I hope you have them on sale too.
When I'm actually cooking and eating my own food, cream cheese is a STAPLE. I've had many, months past the exp date, and they were still fine.

Last week I bummed out and missed the big big sale, DZ large Eggs were 88c, Butter was dirt cheap, Almonds 2.99 ( I got myself there for the almonds. bought 10 lbs) Wings and thighs in the 1.50-2.80 range. I got some rotel and pumpkin, but realized, as much as folks hate 'em, the prices on these two canned items is better at Wally world.

Kroger HW Cream is up to $5 for a quart!

I'm gonna start making the xtra trip to Walmart for $2.60 for the same size.

Still trying to convince myself to make some cheesecake. I'm just lacking that sweet tooth right now. But chocolate chip cookies can have me anytime!

Pami · 10-25-2010, 07:19 PM

Quote:

Originally Posted by metqa

Kroger HW Cream is up to $5 for a quart!

$6.29 here!

dawnyama · 10-26-2010, 05:19 AM

Quote:

Originally Posted by metqa

I hope you have them on sale too.
When I'm actually cooking and eating my own food, cream cheese is a STAPLE. I've had many, months past the exp date, and they were still fine.

Last week I bummed out and missed the big big sale, DZ large Eggs were 88c, Butter was dirt cheap, Almonds 2.99 ( I got myself there for the almonds. bought 10 lbs) Wings and thighs in the 1.50-2.80 range. I got some rotel and pumpkin, but realized, as much as folks hate 'em, the prices on these two canned items is better at Wally world.

Kroger HW Cream is up to $5 for a quart!

I'm gonna start making the xtra trip to Walmart for $2.60 for the same size.

Still trying to convince myself to make some cheesecake. I'm just lacking that sweet tooth right now. But chocolate chip cookies can have me anytime!

Not on sale at my Kroger this week but that is fine because I stocked up when it was on the Mega sale--when you buy 10 items you get them for 99 cents each! I bought 10!! I am well stocked, but one cannot have too much cream cheese. I got 2 bags of those almonds you speak of. Great price!! I have not bought Kroger's cream in a while. I buy the Horizon organic when it goes to clearance. I am there almost every day and check on the price every single time I am there so I can snag every cream or half and half when it gets to clearance. I once bought 4

But organic for less than $2!!! Talk about good deal!! OH, and I stocked up on eggs when they were 77 cents each--with my discount.......70 cents!!! I have at least 10 dozen in the fridge right now!!! Thank goodness we have a small extra fridge.

Anyhow, back on topic....I cannot wait til next week when I can make some of these cream cheese muffins. Never thought to add pumpkin to them. I was thinking of adding some SF chocolate syrup, SF caramel syrup and a pecan or 2 for a turtle cheesecake muffin!! Yum!!! I still have to make the muffins because we all like ours so different. If I made a cheesecake it would be me eating it all!! P3 cannot get here soon enough!!

metqa · 10-26-2010, 05:56 AM

one year someone asked for a peanut butter cheesecake. I personally didn't care for it at the time, but it was pretty tasty, with a chocolate nut crust. I might make one again now that my tastes have changed. I like peanut butter more nowadays.

Steelslady · 10-30-2010, 08:55 AM

Has anyone tried making these with Xylitol? If so, how much did you use as opposed to the Splenda?

nessyrae · 10-31-2010, 02:41 PM

I LOVE these! I just bought 48 oz of cream cheese! I am in trouble!!! haha

Kaarren · 10-31-2010, 04:10 PM

OOOOHHH

I have to try this!

SassieladyAZ · 11-01-2010, 09:09 PM

How about Lemon? Has anyone tried this with lemon, or can you gelp me figure it out??? Lemon Juice? Lemon zest? Im not sure....

metqa · 11-02-2010, 09:18 AM

I used to make lemon with lemon juice but I got weird tastes.( I think it reacted with my aluminum muffin cups. I used lemon juice. you could try true lemon packets for a kick, they are strong and add no extra liquid.

Missouri_Librarian · 11-02-2010, 09:56 AM

I found this on another site and think it looks delightful for this time of year:

Spice Muffin with Cream Cheese Frosting and Filling

Combine:

2 cups of ground almonds ( I like to buy & use whole raw & grind them myself)
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1 cup splenda

Combine & mix well:

2 eggs
1/2 cup canola or another light oil
1 tsp vanilla extract

Add dry to wet all at once. You can add a little grated apple or carrot, 1/2 cup pumpkin or make them chocolate! It makes the carb count a little higher. While cooling I made the frosting-filling.

2 8 oz softend cream cheese
1/2 cup splenda
1 tsp vanilla extract
A tablespoon of sour cream or cream.(just enough for the right consistancy.

Blend with mixer.

When muffins are cool pipe in fill & frost. They taste better refrigerated and eaten the next day.

Missouri_Librarian · 11-02-2010, 10:03 AM

Here is a pumpkin one:

Candice’s low carb cream cheese pumpkin muffins

servings: 6

Ingredients:4oz cream cheese

2 Tablespoons Splenda

2 large eggs

1/2 teaspoon vanilla extract

1/4 cup pumpkin puree

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 teaspoon baking powder

1/4 cup + 2 Tablespoons Vanilla Whey Protein

1/4 cup + 2 Tablespoons ground almonds

Preheat oven to 350F

In mixer with paddle attachment, cream splenda & cream cheese till smooth.

Add eggs one at a time, them vanilla extract.

Add pumpkin puree, mix until smooth.

with mixer running add whey, almonds, baking power, nutmeg & cinnamon. Mix just until smooth.

Bake ~ 350F for 20-25 mins in muffin pan or cupcake liners

byonka · 11-07-2010, 03:14 PM

OMG, i really have to try this in fact im getting off the computer now to go make them. Thanks so much for this receipe.

victorianandmore · 11-14-2010, 05:22 PM

Quote:

Originally Posted by PghPALady1974

Has anyone made PUMPKIN cheesecake muffins??

PghPALady -

I found a recipe for Pumpkin Cream Cheese Muffins in a stack of recipes I've been wanting to try. I made them yesterday and they turned out really well. I thought I'd post the recipe in case you're still looking for a good one. (P.S. They're especially good with some home-made whipped cream!)

PUMPKIN CREAM CHEESE MUFFINS

1 8 oz. cream cheese
4 T. canned pumpkin
1 egg
1/4 C. Splenda
1 T. pumpkin pie spice
2 shakes of cinnamon
1 tsp. vanilla extract

Preheat oven to 350. Soften cream cheese about 40 seconds in microwave. Add other ingredients and mix well with an electric mixer until smooth. Pour into a cupcake pan lined with 6 foil cupcake papers. Bake for 20 minutes in a water bath. Leave in oven with door open for 1 hour. Cover and refrigerate

Linda

By the way, we're almost neighbors -- I live in Greensburg, PA!

10-24-2010, 04:09 PM	#824
Pami Way too much time on my hands! Join Date: Jul 2002 Location: Dayton, OH Posts: 27,003 Gallery: Pami WOE: JUDDD	I wanted to try eggnog cheesecake, ever since somebody bumped Davian's recipe. The problem is- no eggnog DaVinci. OK, so I need to get a little creative. First of all, make the cream cheese muffins. Then try to get an eggnog flavor in those. Then move on to a full-size cheesecake. I think they came out pretty good. I added about a tablespoon of rum flavor and a teaspoon of nutmeg to the batter. Made up a mix of ground almonds and butter, tamped a heaping teaspoon of crumbs into each of 12 muffin cups, tamped it down real well and prebaked for about 8 minutes. Then I divided the cheese batter between the cups and finished baking them. I don't know what DaVinci eggnog flavor tastes like, but this is good- so in the interest of being a cheapskate I'll use this. __________________ . If at first you don't succeed, try doing it by the book... It's not a stall when you're cheating! If you don't want to do something, one excuse is as good as any other. (Yiddish Proverb) ~Proud to be a Famous Banta Babe~

11-02-2010, 09:56 AM	#837
Missouri_Librarian Very Gabby LCF Member!!! Join Date: Jan 2010 Location: St. Joseph, Missouri Posts: 3,967 Gallery: Missouri_Librarian Stats: 254/242/152 WOE: JUDDD/IF Start Date: 3/4/13	I found this on another site and think it looks delightful for this time of year: Spice Muffin with Cream Cheese Frosting and Filling Combine: 2 cups of ground almonds ( I like to buy & use whole raw & grind them myself) 1/2 tsp salt 1 tsp baking soda 1 tsp baking powder 1 tsp cinnamon 1 cup splenda Combine & mix well: 2 eggs 1/2 cup canola or another light oil 1 tsp vanilla extract Add dry to wet all at once. You can add a little grated apple or carrot, 1/2 cup pumpkin or make them chocolate! It makes the carb count a little higher. While cooling I made the frosting-filling. 2 8 oz softend cream cheese 1/2 cup splenda 1 tsp vanilla extract A tablespoon of sour cream or cream.(just enough for the right consistancy. Blend with mixer. When muffins are cool pipe in fill & frost. They taste better refrigerated and eaten the next day. __________________ 2013 Goals for Stacy 1. Hit 100 pounds gone 2. Maintain Goal 3. Better My Mind, Body AND Spirit Survive menopause, insomnia, migraines and hypothyroidism with a smile.....sigh

Thread Tools
Show Printable Version
Display Modes
Linear Mode Switch to Hybrid Mode Switch to Threaded Mode

10-02-2010, 02:45 PM	#811
Veetach Senior LCF Member Join Date: Sep 2010 Location: Grand Junction, Colorado USA Posts: 87 Gallery: Veetach Stats: 233/216/180 WOE: LC <20gm carbs Start Date: 9/19/10	I just made these and they are amazing!!! thanks so much for sharing this awesome recipe

10-21-2010, 12:49 PM	#812
PghPALady1974 Very Gabby LCF Member!!! Join Date: Dec 2006 Location: PITTSBURGH PA Posts: 4,486 Gallery: PghPALady1974 WOE: thru my mouth	Has anyone made PUMPKIN cheesecake muffins??

10-22-2010, 06:37 PM	#814
metqa Way too much time on my hands! Join Date: Oct 2002 Location: Athens, GA Posts: 11,497 Gallery: metqa Stats: 134/134/122 WOE: Indecisive LOL Start Date: November 2003	I think I did a couple years ago. My mother mentioned them this past week that she loved it, but I haven't made it for myself since. Sounds like a great idea! I remember it being more 'wet' than the other cheesecakes but I like pumpkin pie so I'll probably like it just fine.

10-23-2010, 05:38 PM	#815
PghPALady1974 Very Gabby LCF Member!!! Join Date: Dec 2006 Location: PITTSBURGH PA Posts: 4,486 Gallery: PghPALady1974 WOE: thru my mouth	I reeeeeaaaallllyyyyy want to make some pumpkin ones tomorrow. Trying to figure out how much of what to put in them. I am worried they will be too wet so I think I will use protein powder.

10-23-2010, 06:10 PM	#816
metqa Way too much time on my hands! Join Date: Oct 2002 Location: Athens, GA Posts: 11,497 Gallery: metqa Stats: 134/134/122 WOE: Indecisive LOL Start Date: November 2003	Cream cheese is on sale this week.

10-23-2010, 06:42 PM	#817
PghPALady1974 Very Gabby LCF Member!!! Join Date: Dec 2006 Location: PITTSBURGH PA Posts: 4,486 Gallery: PghPALady1974 WOE: thru my mouth	lol......I only get mine at Harry & David now! It's soooooo much better than Philly. It's always 2/$3. BUT now that I am working there I will get an employee discount!!!

10-24-2010, 08:52 AM	#821
Ginaaaaaa Major LCF Poster! Join Date: Mar 2009 Location: Maine Posts: 2,181 Gallery: Ginaaaaaa Stats: 184/177/163/158 WOE: Low Carb Start Date: April 2009	You could always just make jody's pumpkin bake into muffins.

10-24-2010, 12:52 PM	#822
PghPALady1974 Very Gabby LCF Member!!! Join Date: Dec 2006 Location: PITTSBURGH PA Posts: 4,486 Gallery: PghPALady1974 WOE: thru my mouth	Ok so I made the pumpkin ones. The batter was delish!!!!! They just came out of the oven after cooling in there for an hour. now I will leave them cool on the counter for another hour then into the fridge! Will be nice and cold for a mid evening snack!

10-24-2010, 04:15 PM	#825
PghPALady1974 Very Gabby LCF Member!!! Join Date: Dec 2006 Location: PITTSBURGH PA Posts: 4,486 Gallery: PghPALady1974 WOE: thru my mouth	They turned out great!!! I DID use 2 scoops of PP. Just because the batter was pretty runny. The PP helped nicely! Pami I can send ya a bottle of egg nog DaVincis! I have 3 of them! I'm afraid to run out during the cold months when they don't ship!

10-25-2010, 06:15 AM	#826
metqa Way too much time on my hands! Join Date: Oct 2002 Location: Athens, GA Posts: 11,497 Gallery: metqa Stats: 134/134/122 WOE: Indecisive LOL Start Date: November 2003	Dawn, I saw them at Kroger, Cream cheese blocks of 8oz for $1 each. I try to restrict myself to 10 of them, though,once, I bought a whole case! Don't know if you have Krogers in SC but check it out.

10-26-2010, 05:56 AM	#831
metqa Way too much time on my hands! Join Date: Oct 2002 Location: Athens, GA Posts: 11,497 Gallery: metqa Stats: 134/134/122 WOE: Indecisive LOL Start Date: November 2003	one year someone asked for a peanut butter cheesecake. I personally didn't care for it at the time, but it was pretty tasty, with a chocolate nut crust. I might make one again now that my tastes have changed. I like peanut butter more nowadays.

10-30-2010, 08:55 AM	#832
Steelslady Senior LCF Member Join Date: Jan 2010 Location: New Hampshire Posts: 85 Gallery: Steelslady Stats: 292/283/180 WOE: CAD/CALP Start Date: August 10, 2010 restart May 6, 2012	Has anyone tried making these with Xylitol? If so, how much did you use as opposed to the Splenda?

10-31-2010, 02:41 PM	#833
nessyrae Major LCF Poster! Join Date: Jun 2002 Location: Columbus, Ohio Posts: 1,268 Gallery: nessyrae Stats: 299/239.6/??? WOE: Lower Carb WW	I LOVE these! I just bought 48 oz of cream cheese! I am in trouble!!! haha

10-31-2010, 04:10 PM	#834
Kaarren Senior LCF Member Join Date: Oct 2008 Location: SW Missouri Posts: 260 Gallery: Kaarren Stats: 204/191/150 WOE: Atkins Start Date: 8-22-08	OOOOHHH I have to try this!

11-01-2010, 09:09 PM	#835
SassieladyAZ Senior LCF Member Join Date: Oct 2010 Location: AZ Posts: 445 Gallery: SassieladyAZ Stats: 171/153/135 5'5" WOE: Atkins/Moderate carbs Start Date: Feb.2010	How about Lemon? Has anyone tried this with lemon, or can you gelp me figure it out??? Lemon Juice? Lemon zest? Im not sure....

11-02-2010, 09:18 AM	#836
metqa Way too much time on my hands! Join Date: Oct 2002 Location: Athens, GA Posts: 11,497 Gallery: metqa Stats: 134/134/122 WOE: Indecisive LOL Start Date: November 2003	I used to make lemon with lemon juice but I got weird tastes.( I think it reacted with my aluminum muffin cups. I used lemon juice. you could try true lemon packets for a kick, they are strong and add no extra liquid.

11-02-2010, 10:03 AM	#838
Missouri_Librarian Very Gabby LCF Member!!! Join Date: Jan 2010 Location: St. Joseph, Missouri Posts: 3,967 Gallery: Missouri_Librarian Stats: 254/242/152 WOE: JUDDD/IF Start Date: 3/4/13	Here is a pumpkin one: Candice’s low carb cream cheese pumpkin muffins servings: 6 Ingredients:4oz cream cheese 2 Tablespoons Splenda 2 large eggs 1/2 teaspoon vanilla extract 1/4 cup pumpkin puree 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 teaspoon baking powder 1/4 cup + 2 Tablespoons Vanilla Whey Protein 1/4 cup + 2 Tablespoons ground almonds Preheat oven to 350F In mixer with paddle attachment, cream splenda & cream cheese till smooth. Add eggs one at a time, them vanilla extract. Add pumpkin puree, mix until smooth. with mixer running add whey, almonds, baking power, nutmeg & cinnamon. Mix just until smooth. Bake ~ 350F for 20-25 mins in muffin pan or cupcake liners

11-07-2010, 03:14 PM	#839
byonka Junior LCF Member Join Date: Jun 2004 Location: san jose,ca Posts: 4 Gallery: byonka Stats: 254 WOE: diane schwarzbein Start Date: November 2010	OMG, i really have to try this in fact im getting off the computer now to go make them. Thanks so much for this receipe.