Cream Cheese Muffins - Page 4

charmcitygirl · 01-16-2006, 12:41 PM

jch, thanks for posting the recipe. the muffins taste great!

MCE · 01-16-2006, 02:40 PM

These sound so good! If my DD wasn't napping right now, I would go to the store and buy some cream cheese. I think I will go tonight!

cheryllynn · 01-16-2006, 03:02 PM

I wonder about adding pnt btr or cocoa to these. Hmmm wonder how s/f caramel davincis would be??
Anyone tried that?

Cheryl

BB in MN · 01-16-2006, 03:30 PM

I made these last night in my silicon mini muffin pan. I sprayed it with olive oil Pam I did the water bath, then turned off over, left them in there with door open for about 1/2 hour, then 1 hour on counter, then covered with saran and put the whole pan in frig until this morning. They popped right out and no residue in the pan. These are extremely delicious. Next time I make them I am going to chop finer, some of Linda Sue’s Coconutty Crunch and use for a crust.

Thanks for sharing
Beth in MN

BB in MN · 01-16-2006, 03:33 PM

Oh, I forgot to say - no indent!

tyler43836 · 01-16-2006, 06:26 PM

Quote:

Originally Posted by BB in MN

Oh, I forgot to say - no indent!

I love that indent!! Made another batch tonight. Filling mixture this time was:

4oz cream cheese
1/2 egg yolk
1/4 c splenda
1 tsp almond flavoring

Then topped with slivered almonds.

shawneesioux · 01-16-2006, 09:46 PM

Quote:
Originally Posted by BB in MN
Oh, I forgot to say - no indent!

........................

Quote:

Originally Posted by tyler43836

I love that indent!! Made another batch tonight. Filling mixture this time was:

4oz cream cheese
1/2 egg yolk
1/4 c splenda
1 tsp almond flavoring

Then topped with slivered almonds.

Dif'frent strokes.....LOL, that's what's so great about this Board; diverse tastes!

Has anyone tried Nuking this recipe yet?

Shawnee

Aediekins · 01-17-2006, 12:32 AM

I love my flaxseed muffins in the afternoons, and I wonder if I "swirled" in some of this cream cheese batter into the flax muffin batter if it would come out good. I'll have to try it next time I make them. Kind of like a danish maybe?

jinadovi · 01-17-2006, 06:06 AM

Another vote...GREAT recipe. subbed 1/3 c. vanilla davinci's for the splenda and vanilla. WONDERFUL and quick.

p.s. - no sinking. they cracked while baking but settled down nicely. I let the muffins cool in the oven for about an hour.

Luckyone2934 · 01-17-2006, 06:23 AM

These are so good. I really like them with a dab of sugar free raspberry jam on top. Thanks for sharing.

24Fan · 01-17-2006, 07:44 AM

Quote:

Originally Posted by tyler43836

I love that indent!!
4oz cream cheese
1/2 egg yolk
1/4 c splenda
1 tsp almond flavoring

Then topped with slivered almonds.

Now I want an indent

The almond flavoring sounds good, have to try that next time I make'em.

kaywood · 01-17-2006, 08:54 AM

I made these last night using 1/4 c. splenda and 1/4 c. caramel Davinci's. I sprayed a nonstick muffin pan with PAM. Turned off the oven and opened the door at about 18 minutes and let them sit in the oven about 1/2 hour. Then I put saran wrap on top and put them in the frig til this morning. Ran a knife around the outside and they popped out leaving just a smidge in the bottom of the pan. Great with my morning coffee!

I love the texture. I agree with another poster that these are as close to a cheesecake texture as I have found with lowcarb cheesecake recipes. And these bake up so much quicker then making a whole cheesecake. I will make these often and try other variations. I'll bet they'd be good with lemon extract.

Thanks for sharing!

Deannie · 01-17-2006, 09:52 AM

These are the exact ingredients in the Janet's Cheesecake (it just uses more of them and I tweak sweeteners) I've been making since starting LC and I agree it is the BEST!
Never thought to bake it in muffin pans though...

nickey · 01-17-2006, 12:39 PM

These are great

I made them with lc pb cookies as the crust as bars and muffins as Linda Sue suggested. I can't believe I can eat them, they are so good and easy.

For lc pb cookies I used a recipe I found on here, but I don't remeber her name

1 c splenda
1 c pb
1 egg
350 for 10 min

They are also quick and melt in your mouth. Great combination.
THanks a lot for the recipe and suggestions.

sam98632 · 01-17-2006, 01:56 PM

Quote:

Originally Posted by nickey

These are great

I made them with lc pb cookies as the crust as bars and muffins as Linda Sue suggested. I can't believe I can eat them, they are so good and easy.

For lc pb cookies I used a recipe I found on here, but I don't remeber her name

1 c splenda
1 c pb
1 egg
350 for 10 min

They are also quick and melt in your mouth. Great combination.
THanks a lot for the recipe and suggestions.

Do you put the cookie crust on the bottom raw, or do you bake them first, then crumble the cooked cookies for crust? thx

Antmaymay · 01-18-2006, 07:47 AM

I made these again last night, still as great as before, but this time I did the whipping cream and crystal light frosting. Wow!!

Not only were they delicious they were pretty, I put one muffin in the bottom of a martini glass, then a dollop of the frosting, next I layered another muffin tilted to the side on that one and added another dollop. They were beautiful and because they were so pretty it seemed sinful!!

I think for Valentines I will make this dessert and use some SF strawberry jello in the whipped cream and layer it for a great presentation.

Thanks for such a versitile recipe!!!

sabal5 · 01-18-2006, 10:13 AM

Quote:

Originally Posted by sam98632

Do you put the cookie crust on the bottom raw, or do you bake them first, then crumble the cooked cookies for crust? thx

bump

shawneesioux · 01-18-2006, 12:01 PM

SO many great TWEAKS listed here...so I'll add a couple of mine.

These can be NUKED instead of baked! LOL, maybe not a big deal while its Wintertime, but come hot Summer... and turning on the oven seems ghastly...

Also, I wanted a creamier texture, so I added sour cream, and all Davinci for sweetener.

Made half a recipe, added in 1/4 cup sour cream...

Sprayed a mini-silicon muffin pan with Pam (they have very shallow cups, about 1" deep)

Placed about 1 heaping TBLS chopped nuts into each sprayed cup...(didn't make a real crust mixture)

Added creamcheese mixture...

Nuked for probably a total of 2 1/2 min (checked frequently at 30-45 sec intervals for doneness) @1000 wt power.

Char (Charski) posted a sinfully decadent Icing (Char's German Chocolate Ckae Icing) on the Lemon Pound Bundt Cake thread..(page 4 ?)...I will be using a partial recipe of it (at her suggestion)

on these lil cheesecakes...Gonna be pure bliss!

Here's pics of the Nuked results...NOT iced yet.

12 hours later...

Shawnee

MCE · 01-18-2006, 02:18 PM

Thanks for the recipe!

I made these last night and put them in the fridge 'till this morning and had one for breakfast. Very yummy!

I didn't have Pam or muffin cups, so I greased my cookie sheet with Crisco and they came out of the pan fine. Mine did fall though. But who cares, they are great!

sabal5 · 01-19-2006, 07:53 AM

Quote:

Originally Posted by sam98632

Do you put the cookie crust on the bottom raw, or do you bake them first, then crumble the cooked cookies for crust? thx

bump

AmyJuli · 01-19-2006, 08:25 AM

I'm fairly sure they're either making the cookies and crumbling them or possibly baking cookies in the muffin cups and then doing the muffins. I don't think the cookie dough would cook with the batter on top.

sabal5 · 01-19-2006, 08:28 AM

Quote:

Originally Posted by AmyJuli

I'm fairly sure they're either making the cookies and crumbling them or possibly baking cookies in the muffin cups and then doing the muffins. I don't think the cookie dough would cook with the batter on top.

Thank you!

valf · 01-19-2006, 11:09 AM

I've got them in the oven now. Kept the vanilla, but subbed 1/3 cup DaVinci's almond syrup instead of Splenda, added 1/3 cup NOW coconut shreds and 1/3 cup diced almonds. Batter was wonderful, can't wait to taste the finished product!

I think I may frost them with the chocolate sf pudding/heavy cream frosting posted above. An Almond Joy muffin!!

chickiemom · 01-19-2006, 11:52 AM

I baked mine in a cooler oven... didn't get the indents... and I miss 'em
We are on our third batch since this thread started. Love 'em with my hot tea in the morn. This last batch I made with a pecan crust MMMMM

valf · 01-19-2006, 12:07 PM

Quote:

Originally Posted by valf

I've got them in the oven now. Kept the vanilla, but subbed 1/3 cup DaVinci's almond syrup instead of Splenda, added 1/3 cup NOW coconut shreds and 1/3 cup diced almonds. Batter was wonderful, can't wait to taste the finished product!

I think I may frost them with the chocolate sf pudding/heavy cream frosting posted above. An Almond Joy muffin!!

Only an hour out of the oven and unfrosted - and they are my new fave!! Can't wait to taste after they have refridged overnight.

On the other hand, I may regret finding this thread.....

nickey · 01-19-2006, 12:39 PM

I bake them before I put the cheescake in. I don't know how it would come out if I didn't.

hookmaster7 · 01-19-2006, 06:44 PM

I have never liked cheesecake, but just had to try these after reading all the posts about them. They are so good. I will be making more.

everyone needs to try them.

curlyQ · 01-19-2006, 07:03 PM

Holy Crap these are awesome!! i just took them out of the oven.....they are still so hot i burnt my tongue.....but they are still good!! i can't wait 'til they've been in the fridge!!
i used almond flavoring instead of the vanilla....and sprayed the muffin tin w/non-stick stuff. and they popped right out!!

KristenT · 01-20-2006, 03:44 AM

Oh my..these are sooooo good..

I made 2 batches last night, the first one I just sprinkled cinnamon on top, the second I added some pumpkins pie spice to the batter, I had one of each for bfast this am, and they are to die for!!! Thank you thank you thank you for this recipe

Antmaymay · 01-20-2006, 07:37 AM

I am having a lot of fun with this recipe. Last night I topped them with heavy cream flavored with SF Butterscotch pudding for my DH. And I topped mine with some SF apricot preserves blended with a little whipped cream. They are just delicious.

I can't wait to try another topping.

01-17-2006, 08:54 AM	#102
kaywood Senior LCF Member Join Date: Jun 2003 Posts: 287 Gallery: kaywood Stats: 216/197/maintain any weightloss WOE: Atkins Start Date: Recommitted Oct 2009	I made these last night using 1/4 c. splenda and 1/4 c. caramel Davinci's. I sprayed a nonstick muffin pan with PAM. Turned off the oven and opened the door at about 18 minutes and let them sit in the oven about 1/2 hour. Then I put saran wrap on top and put them in the frig til this morning. Ran a knife around the outside and they popped out leaving just a smidge in the bottom of the pan. Great with my morning coffee! I love the texture. I agree with another poster that these are as close to a cheesecake texture as I have found with lowcarb cheesecake recipes. And these bake up so much quicker then making a whole cheesecake. I will make these often and try other variations. I'll bet they'd be good with lemon extract. Thanks for sharing! __________________ Mary

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01-16-2006, 12:41 PM	#91
charmcitygirl Senior LCF Member Join Date: Jan 2003 Location: Overland Park, KS Posts: 125 Gallery: charmcitygirl Stats: 254/248/150 -- 5+ inches lost WOE: moderate carbs Start Date: Re-started 1/9/09	jch, thanks for posting the recipe. the muffins taste great!

01-16-2006, 02:40 PM	#92
MCE Senior LCF Member Join Date: Feb 2004 Location: Southeast, FL Posts: 203 Gallery: MCE Stats: 158.2/131.6/125 ~ 5'4 WOE: Atkins Start Date: 1/22/07	These sound so good! If my DD wasn't napping right now, I would go to the store and buy some cream cheese. I think I will go tonight!

01-16-2006, 03:02 PM	#93
cheryllynn Senior LCF Member Join Date: Jan 2006 Location: IN. Posts: 282 Gallery: cheryllynn	I wonder about adding pnt btr or cocoa to these. Hmmm wonder how s/f caramel davincis would be?? Anyone tried that? Cheryl

01-16-2006, 03:30 PM	#94
BB in MN Senior LCF Member Join Date: Jul 2005 Posts: 337 Gallery: BB in MN	I made these last night in my silicon mini muffin pan. I sprayed it with olive oil Pam I did the water bath, then turned off over, left them in there with door open for about 1/2 hour, then 1 hour on counter, then covered with saran and put the whole pan in frig until this morning. They popped right out and no residue in the pan. These are extremely delicious. Next time I make them I am going to chop finer, some of Linda Sue’s Coconutty Crunch and use for a crust. Thanks for sharing Beth in MN

01-16-2006, 03:33 PM	#95
BB in MN Senior LCF Member Join Date: Jul 2005 Posts: 337 Gallery: BB in MN	Oh, I forgot to say - no indent!

01-17-2006, 12:32 AM	#98
Aediekins MAJOR LCF POSTER! Join Date: Sep 2004 Posts: 1,169 Blog Entries: 1 Gallery: Aediekins Stats: St/199 Curr/189 Gl/160 and toned! WOE: General Low-Carb Start Date: 4th Restart- May 2009	I love my flaxseed muffins in the afternoons, and I wonder if I "swirled" in some of this cream cheese batter into the flax muffin batter if it would come out good. I'll have to try it next time I make them. Kind of like a danish maybe?

01-17-2006, 06:06 AM	#99
jinadovi Blabbermouth!!! Join Date: Aug 2003 Location: Northern NJ Posts: 6,911 Gallery: jinadovi Stats: Week 34: -17.8 lbs total (-.8 lbs) WOE: Weight Watchers Start Date: Jan 22, 2008	Another vote...GREAT recipe. subbed 1/3 c. vanilla davinci's for the splenda and vanilla. WONDERFUL and quick. p.s. - no sinking. they cracked while baking but settled down nicely. I let the muffins cool in the oven for about an hour.

01-17-2006, 06:23 AM	#100
Luckyone2934 Senior LCF Member Join Date: Apr 2003 Location: Michigan Posts: 62 Gallery: Luckyone2934 Stats: 220/175(158)/where i'm comfy WOE: Low Carb Start Date: January 2003	These are so good. I really like them with a dab of sugar free raspberry jam on top. Thanks for sharing.

01-17-2006, 09:52 AM	#103
Deannie Senior LCF Member Join Date: Dec 2003 Location: New Hampshire Posts: 622 Gallery: Deannie WOE: LC/allergies Start Date: restarted Oct 4, 03	These are the exact ingredients in the Janet's Cheesecake (it just uses more of them and I tweak sweeteners) I've been making since starting LC and I agree it is the BEST! Never thought to bake it in muffin pans though...

01-17-2006, 12:39 PM	#104
nickey Senior LCF Member Join Date: Sep 2005 Posts: 244 Gallery: nickey Stats: 5'3" 184/177/130 Start Date: 3.12.08	These are great I made them with lc pb cookies as the crust as bars and muffins as Linda Sue suggested. I can't believe I can eat them, they are so good and easy. For lc pb cookies I used a recipe I found on here, but I don't remeber her name 1 c splenda 1 c pb 1 egg 350 for 10 min They are also quick and melt in your mouth. Great combination. THanks a lot for the recipe and suggestions.

01-18-2006, 07:47 AM	#106
Antmaymay Senior LCF Member Join Date: Jan 2003 Posts: 458 Gallery: Antmaymay WOE: Atkins	I made these again last night, still as great as before, but this time I did the whipping cream and crystal light frosting. Wow!! Not only were they delicious they were pretty, I put one muffin in the bottom of a martini glass, then a dollop of the frosting, next I layered another muffin tilted to the side on that one and added another dollop. They were beautiful and because they were so pretty it seemed sinful!! I think for Valentines I will make this dessert and use some SF strawberry jello in the whipped cream and layer it for a great presentation. Thanks for such a versitile recipe!!!

01-18-2006, 12:01 PM	#108
shawneesioux Very Gabby LCF Member!!! Join Date: Jun 2002 Location: Pacific NW Posts: 3,943 Gallery: shawneesioux Stats: 170/128 Maintaining since Aug. 2001. Young 62 Y.O WOE: just Low Carb my own style Start Date: 01/30/01	SO many great TWEAKS listed here...so I'll add a couple of mine. These can be NUKED instead of baked! LOL, maybe not a big deal while its Wintertime, but come hot Summer... and turning on the oven seems ghastly... Also, I wanted a creamier texture, so I added sour cream, and all Davinci for sweetener. Made half a recipe, added in 1/4 cup sour cream... Sprayed a mini-silicon muffin pan with Pam (they have very shallow cups, about 1" deep) Placed about 1 heaping TBLS chopped nuts into each sprayed cup...(didn't make a real crust mixture) Added creamcheese mixture... Nuked for probably a total of 2 1/2 min (checked frequently at 30-45 sec intervals for doneness) @1000 wt power. Char (Charski) posted a sinfully decadent Icing (Char's German Chocolate Ckae Icing) on the Lemon Pound Bundt Cake thread..(page 4 ?)...I will be using a partial recipe of it (at her suggestion) on these lil cheesecakes...Gonna be pure bliss! Here's pics of the Nuked results...NOT iced yet. 12 hours later... Shawnee

01-18-2006, 02:18 PM	#109
MCE Senior LCF Member Join Date: Feb 2004 Location: Southeast, FL Posts: 203 Gallery: MCE Stats: 158.2/131.6/125 ~ 5'4 WOE: Atkins Start Date: 1/22/07	Thanks for the recipe! I made these last night and put them in the fridge 'till this morning and had one for breakfast. Very yummy! I didn't have Pam or muffin cups, so I greased my cookie sheet with Crisco and they came out of the pan fine. Mine did fall though. But who cares, they are great!

01-19-2006, 08:25 AM	#111
AmyJuli Blabbermouth!!! Join Date: Oct 2003 Location: Manchester, NH Posts: 7,326 Gallery: AmyJuli Stats: 177 high, 122 low, lots in between WOE: Atkins Start Date: 7/9/03	I'm fairly sure they're either making the cookies and crumbling them or possibly baking cookies in the muffin cups and then doing the muffins. I don't think the cookie dough would cook with the batter on top.

01-19-2006, 11:09 AM	#113
valf MAJOR LCF POSTER! Join Date: Apr 2004 Posts: 1,950 Gallery: valf Stats: 232/209/150 WOE: Atkins Start Date: Restart 11/23/2007	I've got them in the oven now. Kept the vanilla, but subbed 1/3 cup DaVinci's almond syrup instead of Splenda, added 1/3 cup NOW coconut shreds and 1/3 cup diced almonds. Batter was wonderful, can't wait to taste the finished product! I think I may frost them with the chocolate sf pudding/heavy cream frosting posted above. An Almond Joy muffin!!

01-19-2006, 11:52 AM	#114
chickiemom Senior LCF Member Join Date: Aug 2003 Posts: 378 Gallery: chickiemom	I baked mine in a cooler oven... didn't get the indents... and I miss 'em We are on our third batch since this thread started. Love 'em with my hot tea in the morn. This last batch I made with a pecan crust MMMMM

01-19-2006, 12:39 PM	#116
nickey Senior LCF Member Join Date: Sep 2005 Posts: 244 Gallery: nickey Stats: 5'3" 184/177/130 Start Date: 3.12.08	I bake them before I put the cheescake in. I don't know how it would come out if I didn't.

01-19-2006, 06:44 PM	#117
hookmaster7 Senior LCF Member Join Date: Jul 2004 Location: SOUTH CAROLINA Posts: 132 Gallery: hookmaster7 Stats: 220/180/130 WOE: ATKINS Start Date: JUNE 1999	I have never liked cheesecake, but just had to try these after reading all the posts about them. They are so good. I will be making more. everyone needs to try them.

01-19-2006, 07:03 PM	#118
curlyQ Junior LCF Member Join Date: Apr 2005 Location: iowa Posts: 42 Gallery: curlyQ Stats: 176(Sz 12)/155(Sz 8,10)/135 (Sz 4,6) WOE: healthy carbs/no sugar Start Date: MARCH 2005	Holy Crap these are awesome!! i just took them out of the oven.....they are still so hot i burnt my tongue.....but they are still good!! i can't wait 'til they've been in the fridge!! i used almond flavoring instead of the vanilla....and sprayed the muffin tin w/non-stick stuff. and they popped right out!!

01-20-2006, 03:44 AM	#119
KristenT Very Gabby LCF Member!!! Join Date: Jan 2005 Location: Pennsylvania Posts: 3,034 Gallery: KristenT WOE: Atkins Start Date: August 15 2005, restarted 12/31/07	Oh my..these are sooooo good.. I made 2 batches last night, the first one I just sprinkled cinnamon on top, the second I added some pumpkins pie spice to the batter, I had one of each for bfast this am, and they are to die for!!! Thank you thank you thank you for this recipe

01-20-2006, 07:37 AM	#120
Antmaymay Senior LCF Member Join Date: Jan 2003 Posts: 458 Gallery: Antmaymay WOE: Atkins	I am having a lot of fun with this recipe. Last night I topped them with heavy cream flavored with SF Butterscotch pudding for my DH. And I topped mine with some SF apricot preserves blended with a little whipped cream. They are just delicious. I can't wait to try another topping.