Cream Cheese Muffins

[lotus33]

I just baked them like the instructions in the first post. 350 for 20 min

[Cablegriz]

Originally Posted by mrshill45

Did you add the chocolate chips prior to baking? I have some in the oven right now and I melted some sugar free chocolate and added it to the top. I just do not know if will work. Keeping my fingers crossed.

Yes, added before baking to the top. maintained their shape.

[MzMelissa]

Originally Posted by lotus33

OH boy! Made a batch of buffalo chicken ones tonight!


16 oz cream cheese
2 eggs
2.5 oz red hot sauce
1/4 cup shredded sharp cheddar
1 cup cooked shredded chicken

Oh my where has this been all my life?

[lotus33]

Originally Posted by MzMelissa

Oh my where has this been all my life?

Yup not a bad way to start the day!


DH doesn't like them cold but it doesn't bother me. He warms his up like 10 secs to take the chill off.

[MzMelissa]

Originally Posted by lotus33

Yup not a bad way to start the day!


DH doesn't like them cold but it doesn't bother me. He warms his up like 10 secs to take the chill off.

bake them at the 350 for 20 min?

[lotus33]

Originally Posted by MzMelissa

bake them at the 350 for 20 min?

Yup

I use the foil cupcake cups and gave them a squirt of pam, not sure if its necessary but I do it

[Mel K]

I am brand new here and would love to make these muffins. I do halve a question that may have already been answered (am I awful for admitting that I didn't read every single page in this giant thread???).

I only have liquid stevia. Can I use it in place of the granular Splenda? If so, how much should I use?

Thanks!!!

[RVcook]

Originally Posted by Mel K

I am brand new here and would love to make these muffins. I do halve a question that may have already been answered (am I awful for admitting that I didn't read every single page in this giant thread???).

I only have liquid stevia. Can I use it in place of the granular Splenda? If so, how much should I use?

Thanks!!!

Liquid, powdered or different type of sweetener makes absolutely NO difference. I would suggest that you just add what tastes good because liquid types of Splenda (or their generic equivalent) differ in measurement. So whatever would be equivalent to the level of sweetness you desire would work.

Edited to add: You will find that each recipe poster has their favorite sweetener listed. If you can determine what the level of sweetness is for each recipe you want to try, you can probably sub with few problems. The only issue would be where either a large amount is used or chocolate is the predominant flavor. Splenda and chocolate really don't play nice with each other. For those instances, you may want to have a supply of erythritol on hand to combine with the Splenda for best results. BTW...

[Tilly]

Originally Posted by Mel K

I am brand new here and would love to make these muffins. I do halve a question that may have already been answered (am I awful for admitting that I didn't read every single page in this giant thread???).

I only have liquid stevia. Can I use it in place of the granular Splenda? If so, how much should I use?

Thanks!!!

ask away on here, someone always knows the answer to your questions and they are so nice!

Okay, and on page 10 on this thread, post # 292 is a synopsis. I copied that. Of course there are now 38 pages, but hope that helps get you started.

[Ginaaaaaa]

Originally Posted by Mel K

I am brand new here and would love to make these muffins. I do halve a question that may have already been answered (am I awful for admitting that I didn't read every single page in this giant thread???).

I only have liquid stevia. Can I use it in place of the granular Splenda? If so, how much should I use?

Thanks!!!

You can use the liquid stevia, you want the sweetener to equal 1/2 cup. I'm not sure which liquid stevia you're using so I can't really say how much you should use. Does it say on the bottle how much would equal 1/2 cup?

I like to use a few different sweeteners, for the synergy, but you can always use whatever sweetener you like. I agree with Donna, Splenda doesn't sweeten chocolate very well, but other than that I would use whichever sweetener you like.

[lisamt]

I made a half recipe tonight with 8 oz cream cheese, 1 egg, 1/4 cup sour cream, 1/3 cup erythritol and about 10 drops of liquid sucralose. This was enough to make 6 muffins using my silicone pan. I didn't use liners and the muffins stuck to the pan a little. I tried one after they had chilled for an hour and it's pretty good, almost like a mini cheesecake without the crust.

I've had problems with erythritol being gritty, so I melted it in a saucepan before adding it in with the other ingredients and that seemed to do the trick. I used an electric mixer to blend the cream cheese mixture before pouring it into the muffin pan.

[greybb1]

Bumping because I'm going to make these.

[miboje]

These are a keeper! In fact, I think I'm going to make all my cheesecake this way from here on out vs. making a whole cheesecake and messing with a spring form pan and fitting a piece of parchment into the bottom of the pan.

For years, I've been having a big salad and a cup of LC Greek yogurt for my lunch. This week, I made these and had one instead of my traditional cup of yogurt. I stayed full longer, so I've switched out the yogurt for a cheese muffin.

I made mine with blueberries for the topping, but they are probably great without a topping too. Next time I'm making a bigger batch and maybe doing a key lime version. Yum!

[miboje]

I sprayed my silicone muffin cups with oil, then dusted them with ground flax seed. I wasn't sure if the batter would stick or not, so I wanted to play it safe.

[lazy girl]

I used Davinci german chocolate cake and sprinkled the tops with sugar free chocolate chips. (I'm trying to wade through the 1000+ posts, but still need a little info.)

These were really good, but a touch dry. Would sour cream have made them a little creamier?

Is 25 minutes too long for cook time?

[PaminKY]

Originally Posted by lazy girl

I used Davinci german chocolate cake and sprinkled the tops with sugar free chocolate chips. (I'm trying to wade through the 1000+ posts, but still need a little info.)

These were really good, but a touch dry. Would sour cream have made them a little creamier?

Is 25 minutes too long for cook time?

The addition of some glucomannan helps tremendously with the dryness and crumbliness. Here is the recipe I use that I posted earlier. I do make a faux graham-cracker crust but I never measure anything out so can't post my recipe but I use a mix of unsweetened coconut, almond flour, ground golden flax, sweetener, a bit of blackstrap molasses and melted butter.



Made my second batch last night and I have to say they were really good. The first match I made as per the original recipe except for adding 1/2 tsp lemon juice. One of out great cooks on this board pointed out in another thread that she had determined that the addition of lemon juice would help with the egginess so I took her advice.

This time I made a whole batch (12 muffins) and also used the lemon juice but I also added 3/8 tsp glucomannan and they really turned out creamier and not crumbly at all.

Here's my version:

2 - 8oz pks. cream cheese, softened
1/2 cup Torani simple syrup
2 eggs, room temp
1 tsp. vanilla
1 tsp. lemon juice
8 drops liquid splenda
1/8 tsp white stevia extract
3/8 tsp glucomannan powder

I mixed everything up as usual and then sprinkled the glucomannan in as I whisked but I still did get teeny tiny lumps of glucomannan but they weren't discernible after baking. Next time I will dissolve the gluc in the Torani and then add it in.

I let it sit for 3-4 minutes and then put in foil cupcake liners that I had sprayed with Pam. Baked at 350 for 23 minutes or sometimes I fill the liners first and then let set before popping in oven.

The first batch I made I had to try one right after I took them out of the oven and the egginess did kind of overwhelm but this time I had to try another one and it was delicious.

[Luckyone2934]

Made these again today, following the original recipe. Still a delicious recipe after all these years!

[sarahatl]

Are these safe for induction? How many carbs would you think one of these have? Thank you!

[makrida]

Originally Posted by sarahatl

Are these safe for induction? How many carbs would you think one of these have? Thank you!

I count them as 3g of carbs each

[sarahatl]

Thank you makrida...they seem kind of sinful to eat for breakfast but I just cannot do eggs!

[makrida]

Originally Posted by sarahatl

Thank you makrida...they seem kind of sinful to eat for breakfast but I just cannot do eggs!

I could eat one for breakfast with a coffee....yum

[lisamt]

Originally Posted by lazy girl

I used Davinci german chocolate cake and sprinkled the tops with sugar free chocolate chips. (I'm trying to wade through the 1000+ posts, but still need a little info.)

These were really good, but a touch dry. Would sour cream have made them a little creamier?

Is 25 minutes too long for cook time?

I've made the cream cheese muffins with and without sour cream. They were much better and moister with the sour cream.

25 minutes might be too long depending on your oven. I believe the original recipe says to bake for 20 minutes at 350F.

[makrida]

I do 18 minutes, then open the oven door and let them cool a bit before removing them from the oven

[Nikki2777]

I used to make a half recipe of this wonderful Crean Cheese Muffin since I'm the only one eating this. My husband will not touch anything diet or low carb (really it is all in head that it is no good).

Well, I did a search on single serve cheese cake baked in the microwave. Found a web site that has made a single serve. I made her version of our Cream Cheese Muffins and it is wonderful (for me) to make this whenever I want it.

Nikki

[Reddy]

Can't wait to make these. (probably tomorrow night!)

[NJOkee Dokee]

I just made them! The batter almost didn't make it to the muffin tins! Can't wait to eat the finished product!

[makrida]

Originally Posted by NJOkee Dokee

I just made them! The batter almost didn't make it to the muffin tins! Can't wait to eat the finished product!

they are better if you can wait until the next day to eat them

[zogo]

yes, definitely! Every time I eat a hot one, I wish I had waited. Not that it's not good...but chilled is amazing.

My favorite version so far is the one with caramel syrup and sour cream

[greybb1]

Try freezing them! They're like little ice cream cheesecake bites.

[zogo]

oh my, frozen sounds good. I'm going to put some in the freezer right now!