Cream Cheese Muffins - Page 5

curlyQ · 01-20-2006, 08:38 AM

they are soooooo much better cold!!! i took 3 to work for my mid-am snack!!!! i thought i was going to stop with 2 and have the other one this afternoon!! yeah right!!!! the 3rd one is almost gone...lol!!!

um.....................chop................glup... ...........gone!

Pami · 01-20-2006, 09:01 AM

I made these again.....

Essentially, I used 1/2 recipe of the filling, and the nut crust that I had mentioned in an earlier post.

I made them in the mini-muffin cups (silicon) and got 24.

I used the sugar-free jam again, strawberry this time, and about 1/4 teaspoon per "muffin".

[COLOR=Sienna]

* Exported from MasterCook *

Mini Cheesecake Muffins with a Nut Crust

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Tablespoons almond meal
2 Tablespoons chopped almonds
2 Tablespoons chopped pecans
2 Tablespoons chopped walnuts
1 Tablespoon butter -- melted

8 ounces cream cheese -- softened
1 egg
1/4 cup sugar-free syrup -- vanilla
2 Tablespoons sugar-free jam -- any flavor

Preheat oven to 350F.

Combine almond meal, chopped nuts and butter, toss thoroughly and divide into 24 mini-muffin cups.

Tamp nuts down firmly, into bottoms of muffin cups.

Bake for 8 minutes; remove from oven to cool slightly while preparing filling.

Decrease oven temperature to 300F.

In a small bowl, beat cream cheese till smoooth.

Beat in egg and syrup until thoroughly combined, scraping bowl occasionally.

Divide cream cheese mixture evenly between crust-lined muffin cups.

Plop 1/4 teaspoon of jam or preserves atop each muffin.

Bake for 30 minutes.

Cool to room temperature, then chill overnight before serving.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 61 Calories; 6g Fat (78.6% calories from fat); 2g Protein; 1g Carbohydrate; trace Dietary Fiber; 19mg Cholesterol; 35mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0[/COLOR]

The nutritional information doesn't include the jam.

They are cooling now. They look sooooo pretty, almost like a Christmas treat.

TiffanyHoward · 01-20-2006, 10:19 AM

I only cooked mine for 15 mins and they got a little brown on top? Should I have took them out before they got brown? The recipie says 20 mins? and mine were brown on top by 15
Tiffany

farley109 · 01-20-2006, 10:38 AM

I made these and ate them hot out of the oven with a small spoon of cool whip. Sprinkled pumpkin pie spice on top before baking. Almost made me feel like I was eating pumkin pie. Are these induction friendly?

24Fan · 01-20-2006, 11:51 AM

Pami, those are so adorable! You're right, they look like a Xmas dessert

Thanks for sharing the recipe, counts and pic.

Tiffany, I'd use a lower degree oven next time. I think I used 325 for 18 mins. They looked sort of underdone when I took them out but set up real nice.

Farley, I think they are induction friendly, right? 3 oz of cheese is allowed per day plus 3 packets of splenda and eggs of course. So, as long as we dont' eat the whole batch in one day. or over three days

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

TiffanyHoward · 01-20-2006, 01:19 PM

So who doesn't use muffin cups? Because I didn't (Didn't have any), and I used a regular stick free muffin pan and the bottom sides and tops browned. And after I tasted them, I knew they weren't supposed to do that! But the insides were great, I was told to cook them at 325 next time which I will, but will that keep the sides and bottoms from browning? or do I need to use muffins cups or the silicone muffin pans? they are just to good to brown. I'm a cook not a baker, so I have issues figuring out these things.

Tiffany

Caly1 · 01-23-2006, 08:49 PM

mmmmmmm, I just made these the other day and they were very yummy. Perfect with coffee.

I just put another batch in the oven and this time i put 1/4 cup of splenda and 1/4 cup of sf vanilla and also added 1 tspn of cinnamon in the batter.

I can't wait to see how they turn out.

Antmaymay · 01-24-2006, 08:01 AM

I have said this before but I will say it again, I am having so much fun with these.

I tried the peanut butter cookie crust last night. I made a batch of cookies and then crumbled them into the bottom of my muffin tin. I even smashed it in a little and pushed some of the crumbles up the sides about half way. I then over stuffed the cream cheese mixture and when they came out they were just gorgeous. I did not have my camera with me last night to take a pic, I will try to get one.

With the crust you can only eat one. They are very filling with that little addition.

The cookie recipe I used was:

1 cup S/F peanut butter ( I use simply jif)
1 cup splenda
1 egg

Mix all ingredients together and plop spoonfuls onto a cookie sheet. Press a fork into splenda and then make the criss cross on the top of the cookie with it. Cook on 350 for 10 min.

These cookies don't rise or spread so you are making the actuall size they come out in.

I hope you will try this, it is great thanks for the ideas.

Mel · 01-24-2006, 09:01 AM

Are they induction friendly? I know i am hoping too badly lol.

ramborb · 01-24-2006, 11:59 AM

Wondering if these can be made in advance and frozen? Anybody try it? I can't wait to try these!

disneyland53 · 01-24-2006, 12:43 PM

I have cream cheese at home and will make these tonight. They sound very good.

Mackenzie · 01-24-2006, 01:07 PM

I just took them out of the oven and put one in the freezer for a few minutes to cool! (I couldn't wait to try them

They are delicious! I'm going to refrigerate them and have a few with breakfast tomorrow!

Thanks for sharing the recipe!

Mackenzie

jlatislaw · 01-24-2006, 05:04 PM

Melissa: The cream cheese muffins (without the crust) are induction friendly. They're cream cheese, sweetener, egg and vanilla. I'd leave out any crust while on induction.

cherrytt_too · 01-24-2006, 05:42 PM

I've started making these on Sundays for breakfast for the rest of the week. This week I used 1/4 cup splenda and 1/4 raspberry da vinci's - tastes like raspberry cheesecake yum - AND they're a beautiful pink! If I can find heart shaped muffin pans I'm making them for Valentine's Day and taking them to work!!

cmd1974 · 01-24-2006, 09:31 PM

Has anyone tried making a nut crust for these?

I was thinking of just mixing some finely crushed pecans and/or walnuts with melted butter, pressing it into the bottom of the pans and then baking for a few minutes. Then top with the batter and bake until done. What do you think?

Beans · 01-24-2006, 10:30 PM

I made these the other night and am loving them! I made mine with cinnamon on top. The only thing is that the sweetness is starting to get to me a little. I think that next time I'm going to split the batch and do half this way and half with bacon, cheese and dill--no splenda

Purrgirl · 01-24-2006, 11:02 PM

Quote:

Originally Posted by Beans

I made these the other night and am loving them! I made mine with cinnamon on top. The only thing is that the sweetness is starting to get to me a little. I think that next time I'm going to split the batch and do half this way and half with bacon, cheese and dill--no splenda

What do you mean that the sweetness is getting to you? Is it causing more sweet cravings?

loveshinesthru · 01-25-2006, 08:57 AM

im gonna have to make these... mmmm

Pami · 01-25-2006, 09:44 AM

Quote:

Originally Posted by cmd1974

Has anyone tried making a nut crust for these?

I was thinking of just mixing some finely crushed pecans and/or walnuts with melted butter, pressing it into the bottom of the pans and then baking for a few minutes. Then top with the batter and bake until done. What do you think?

See Post #122 above

westiesam · 01-25-2006, 11:30 AM

Hi
I made 2 batches of these last night - one with lemon extract and one with orange extract. Nummy! Thanks for sharing this recipe with a low-carb newbie!
Sharon

Stevie · 01-25-2006, 01:22 PM

What great ideas! GOing to try these tonite!

Shimmer · 01-25-2006, 01:47 PM

[COLOR=RoyalBlue]These sound wonderful--I'm going to try them. I always like it when something sounds good and I happen to have the ingredients on hand! One question, though: are you making them in mini muffin cups or regular size?[/COLOR]

Pami · 01-25-2006, 01:49 PM

I've made them both ways.
I got 12 regular size muffins out of the whole recipe,
and 24 mini-muffins out of half the recipe.

Shimmer · 01-25-2006, 02:27 PM

[COLOR=RoyalBlue]

Quote:

Originally Posted by Pami

I've made them both ways.
I got 12 regular size muffins out of the whole recipe,
and 24 mini-muffins out of half the recipe.

Thanks, I'm going to whip up a batch when I get home, sounds like a nice bedtime snack!![/COLOR]

notfatforlong · 01-25-2006, 04:12 PM

I went ahead and made 2 batches. I have a teenage son that adores cheesecake!

So hopefuly I'll get a couple. They turned out beautiful.
I'll chill them and take a couple to work for breakfast.

Pami · 01-25-2006, 05:54 PM

Quote:

Originally Posted by Shimmer

[COLOR=RoyalBlue]
Thanks, I'm going to whip up a batch when I get home, sounds like a nice bedtime snack!![/COLOR]

Bedtime tomorrow, right?
They are MUCH better if left to chill overnight.
If you absolutely, positively can not wait for them to chill overnight,
try not to be too disappointed if you find them "eggy" at first bite.
I promise, they will be way better tomorrow.

streaker1971 · 01-25-2006, 06:18 PM

I have a question....and this may be addressed earlier in this thread but can you use a sweetner other than splenda. Splenda and I do not agree!! Maybe equal??

dizneegirl · 01-26-2006, 10:15 AM

Quote:

Originally Posted by streaker1971

...can you use a sweetner other than splenda. Maybe equal??

NEVER use Equal in a recipe you heat or bake.

You could use Sweet & Low, liquid saccharin, stevia, any of the sugar alcohols (xylitol, erythritol, Diabetisweet)... even DaVinci/Torani (if you can tolerate the sucralose, just not the granular Splenda) or Monin syrups.

chickiemom · 01-26-2006, 10:58 AM

Yet another variation. I love the filling in cheese strudels and this comes close. With only 1 egg and the lemon this may work for those of you who have that eggy taste problem
8 oz cottage cheese puree till smooth
8 oz cream cheese
1 egg
rind from 1 lemon
1/4 cup vanilla Davinci
1/4 cup sweetner of choice
and I pushed a few golden raisins in each muffin optional of course
Same bake time and temp as the others
Edit: Forgot to add that I put 2 T Jena's cake mix. Someone just posted a ? that reminded me.

Shimmer · 01-26-2006, 11:18 AM

Quote:

Originally Posted by Pami

Bedtime tomorrow, right?
They are MUCH better if left to chill overnight.
If you absolutely, positively can not wait for them to chill overnight,
try not to be too disappointed if you find them "eggy" at first bite.
I promise, they will be way better tomorrow.

[COLOR=RoyalBlue]
Thanks for the tip! I did make them last night and refrained from eating any!! And this morning...YUM!![/COLOR]

01-20-2006, 09:01 AM	#122
Pami Way too much time on my hands! Join Date: Jul 2002 Posts: 26,467 Gallery: Pami	I made these again..... Essentially, I used 1/2 recipe of the filling, and the nut crust that I had mentioned in an earlier post. I made them in the mini-muffin cups (silicon) and got 24. I used the sugar-free jam again, strawberry this time, and about 1/4 teaspoon per "muffin". [COLOR=Sienna] * Exported from MasterCook * Mini Cheesecake Muffins with a Nut Crust Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Tablespoons almond meal 2 Tablespoons chopped almonds 2 Tablespoons chopped pecans 2 Tablespoons chopped walnuts 1 Tablespoon butter -- melted 8 ounces cream cheese -- softened 1 egg 1/4 cup sugar-free syrup -- vanilla 2 Tablespoons sugar-free jam -- any flavor Preheat oven to 350F. Combine almond meal, chopped nuts and butter, toss thoroughly and divide into 24 mini-muffin cups. Tamp nuts down firmly, into bottoms of muffin cups. Bake for 8 minutes; remove from oven to cool slightly while preparing filling. Decrease oven temperature to 300F. In a small bowl, beat cream cheese till smoooth. Beat in egg and syrup until thoroughly combined, scraping bowl occasionally. Divide cream cheese mixture evenly between crust-lined muffin cups. Plop 1/4 teaspoon of jam or preserves atop each muffin. Bake for 30 minutes. Cool to room temperature, then chill overnight before serving. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 61 Calories; 6g Fat (78.6% calories from fat); 2g Protein; 1g Carbohydrate; trace Dietary Fiber; 19mg Cholesterol; 35mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0[/COLOR] The nutritional information doesn't include the jam. They are cooling now. They look sooooo pretty, almost like a Christmas treat. Last edited by Pami; 01-20-2006 at 09:55 AM..

01-20-2006, 11:51 AM	#125
24Fan MAJOR LCF POSTER! Join Date: Oct 2004 Posts: 2,990 Gallery: 24Fan Stats: from 2004 to 2006 lost 118 lbs. Maintaining WOE: Atkins, low carb maintaining Start Date: 2004	Pami, those are so adorable! You're right, they look like a Xmas dessert Thanks for sharing the recipe, counts and pic. Tiffany, I'd use a lower degree oven next time. I think I used 325 for 18 mins. They looked sort of underdone when I took them out but set up real nice. Farley, I think they are induction friendly, right? 3 oz of cheese is allowed per day plus 3 packets of splenda and eggs of course. So, as long as we dont' eat the whole batch in one day. or over three days ............ Last edited by 24Fan; 01-20-2006 at 12:10 PM..

01-25-2006, 11:30 AM	#140
westiesam Junior LCF Member Join Date: Dec 2005 Posts: 31 Gallery: westiesam Stats: 146/140/115 WOE: PP Start Date: January 2006	Orange and lemon flavored! Hi I made 2 batches of these last night - one with lemon extract and one with orange extract. Nummy! Thanks for sharing this recipe with a low-carb newbie! Sharon

01-25-2006, 01:22 PM	#141
Stevie Very Gabby LCF Member!!! Join Date: Feb 2003 Location: Houston, Tx Posts: 3,083 Blog Entries: 4 Gallery: Stevie Stats: 235/166/125 Size 22/10/2-4 WOE: Low carbin again! Start Date: Started 1/04 - off & on to present	Yum!!!!! What great ideas! GOing to try these tonite!

01-26-2006, 10:58 AM	#149
chickiemom Senior LCF Member Join Date: Aug 2003 Posts: 378 Gallery: chickiemom	Yet another variation. I love the filling in cheese strudels and this comes close. With only 1 egg and the lemon this may work for those of you who have that eggy taste problem 8 oz cottage cheese puree till smooth 8 oz cream cheese 1 egg rind from 1 lemon 1/4 cup vanilla Davinci 1/4 cup sweetner of choice and I pushed a few golden raisins in each muffin optional of course Same bake time and temp as the others Edit: Forgot to add that I put 2 T Jena's cake mix. Someone just posted a ? that reminded me. Last edited by chickiemom; 01-26-2006 at 11:28 AM..

01-20-2006, 08:38 AM	#121
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	they are soooooo much better cold!!! i took 3 to work for my mid-am snack!!!! i thought i was going to stop with 2 and have the other one this afternoon!! yeah right!!!! the 3rd one is almost gone...lol!!! um.....................chop................glup... ...........gone!

01-20-2006, 10:19 AM	#123
TiffanyHoward Senior LCF Member Join Date: May 2005 Location: Texas my Texas Posts: 147 Gallery: TiffanyHoward Stats: Fat/Fat/Dang Who's That WOE: Atkins Start Date: One Millionth time is a charm...Right?	I only cooked mine for 15 mins and they got a little brown on top? Should I have took them out before they got brown? The recipie says 20 mins? and mine were brown on top by 15 Tiffany

01-20-2006, 10:38 AM	#124
farley109 MAJOR LCF POSTER! Join Date: Nov 2004 Location: Oklahoma Posts: 1,796 Gallery: farley109 Stats: 174/142/145 5'5 38 yrs WOE: all of the above...mainly 20 carbs or less per day Start Date: October 4, 2004 And Again 1/8/06 and again 9/10/07	I made these and ate them hot out of the oven with a small spoon of cool whip. Sprinkled pumpkin pie spice on top before baking. Almost made me feel like I was eating pumkin pie. Are these induction friendly?

01-20-2006, 01:19 PM	#126
TiffanyHoward Senior LCF Member Join Date: May 2005 Location: Texas my Texas Posts: 147 Gallery: TiffanyHoward Stats: Fat/Fat/Dang Who's That WOE: Atkins Start Date: One Millionth time is a charm...Right?	So who doesn't use muffin cups? Because I didn't (Didn't have any), and I used a regular stick free muffin pan and the bottom sides and tops browned. And after I tasted them, I knew they weren't supposed to do that! But the insides were great, I was told to cook them at 325 next time which I will, but will that keep the sides and bottoms from browning? or do I need to use muffins cups or the silicone muffin pans? they are just to good to brown. I'm a cook not a baker, so I have issues figuring out these things. Tiffany

01-23-2006, 08:49 PM	#127
Caly1 Very Gabby LCF Member!!! Join Date: Nov 2005 Location: oblivion Posts: 3,499 Gallery: Caly1 Start Date: November 2005	mmmmmmm, I just made these the other day and they were very yummy. Perfect with coffee. I just put another batch in the oven and this time i put 1/4 cup of splenda and 1/4 cup of sf vanilla and also added 1 tspn of cinnamon in the batter. I can't wait to see how they turn out.

01-24-2006, 08:01 AM	#128
Antmaymay Senior LCF Member Join Date: Jan 2003 Posts: 458 Gallery: Antmaymay WOE: Atkins	I have said this before but I will say it again, I am having so much fun with these. I tried the peanut butter cookie crust last night. I made a batch of cookies and then crumbled them into the bottom of my muffin tin. I even smashed it in a little and pushed some of the crumbles up the sides about half way. I then over stuffed the cream cheese mixture and when they came out they were just gorgeous. I did not have my camera with me last night to take a pic, I will try to get one. With the crust you can only eat one. They are very filling with that little addition. The cookie recipe I used was: 1 cup S/F peanut butter ( I use simply jif) 1 cup splenda 1 egg Mix all ingredients together and plop spoonfuls onto a cookie sheet. Press a fork into splenda and then make the criss cross on the top of the cookie with it. Cook on 350 for 10 min. These cookies don't rise or spread so you are making the actuall size they come out in. I hope you will try this, it is great thanks for the ideas.

01-24-2006, 09:01 AM	#129
Mel Senior LCF Member Join Date: Apr 2003 Posts: 300 Gallery: Mel WOE: Low Carb	Are they induction friendly? I know i am hoping too badly lol.

01-24-2006, 11:59 AM	#130
ramborb Senior LCF Member Join Date: Jun 2002 Location: Fort Lauderdale, Florida Posts: 679 Gallery: ramborb	Wondering if these can be made in advance and frozen? Anybody try it? I can't wait to try these!

01-24-2006, 12:43 PM	#131
disneyland53 Junior LCF Member Join Date: Jan 2006 Location: Tracy, CA Posts: 31 Gallery: disneyland53 Stats: 190/180/120 WOE: Atkins Start Date: 01/09/06	I have cream cheese at home and will make these tonight. They sound very good.

01-24-2006, 01:07 PM	#132
Mackenzie Blabbermouth!!! Join Date: Apr 2005 Posts: 7,232 Gallery: Mackenzie WOE: Lower Carb Start Date: Restart 9/13/05	I just took them out of the oven and put one in the freezer for a few minutes to cool! (I couldn't wait to try them They are delicious! I'm going to refrigerate them and have a few with breakfast tomorrow! Thanks for sharing the recipe! Mackenzie

01-24-2006, 05:04 PM	#133
jlatislaw MAJOR LCF POSTER! Join Date: Jul 2002 Location: SW Mich Posts: 1,180 Gallery: jlatislaw	Melissa: The cream cheese muffins (without the crust) are induction friendly. They're cream cheese, sweetener, egg and vanilla. I'd leave out any crust while on induction.

01-24-2006, 05:42 PM	#134
cherrytt_too MAJOR LCF POSTER! Join Date: Jun 2005 Location: somewhere sunny Posts: 2,820 Gallery: cherrytt_too Stats: 299.5/258/175 WOE: Low Carb Start Date: January 2, 2006	I've started making these on Sundays for breakfast for the rest of the week. This week I used 1/4 cup splenda and 1/4 raspberry da vinci's - tastes like raspberry cheesecake yum - AND they're a beautiful pink! If I can find heart shaped muffin pans I'm making them for Valentine's Day and taking them to work!!

01-24-2006, 09:31 PM	#135
cmd1974 Senior LCF Member Join Date: Jul 2003 Location: I'm a Jerzee Girl Posts: 348 Gallery: cmd1974 Stats: 268/249/160 WOE: Atkins...REAL Foods Start Date: Tested the waters, back to Atkins as of 1/2/08	Has anyone tried making a nut crust for these? I was thinking of just mixing some finely crushed pecans and/or walnuts with melted butter, pressing it into the bottom of the pans and then baking for a few minutes. Then top with the batter and bake until done. What do you think?

01-24-2006, 10:30 PM	#136
Beans Senior LCF Member Join Date: Dec 2005 Location: West Virginia Posts: 172 Gallery: Beans WOE: Atkins	I made these the other night and am loving them! I made mine with cinnamon on top. The only thing is that the sweetness is starting to get to me a little. I think that next time I'm going to split the batch and do half this way and half with bacon, cheese and dill--no splenda

01-25-2006, 08:57 AM	#138
loveshinesthru MAJOR LCF POSTER! Join Date: Jan 2005 Location: Bend, Oregon Posts: 2,108 Gallery: loveshinesthru Stats: 312/302/120 WOE: atkins Start Date: 12/05/08 again!	im gonna have to make these... mmmm

01-25-2006, 01:47 PM	#142
Shimmer Very Gabby LCF Member!!! Join Date: Jun 2002 Location: Iowa Posts: 4,602 Gallery: Shimmer Stats: 237/204/140...22/16/10 WOE: Atkins Start Date: 10/1/01	[COLOR=RoyalBlue]These sound wonderful--I'm going to try them. I always like it when something sounds good and I happen to have the ingredients on hand! One question, though: are you making them in mini muffin cups or regular size?[/COLOR]

01-25-2006, 01:49 PM	#143
Pami Way too much time on my hands! Join Date: Jul 2002 Posts: 26,467 Gallery: Pami	I've made them both ways. I got 12 regular size muffins out of the whole recipe, and 24 mini-muffins out of half the recipe.

01-25-2006, 04:12 PM	#145
notfatforlong Senior LCF Member Join Date: Mar 2004 Location: Missouri Posts: 628 Gallery: notfatforlong Stats: 194/148/140 Restart 180/138/140 WOE: Atkins Start Date: 1/14/04 Restart 1/03/06	I went ahead and made 2 batches. I have a teenage son that adores cheesecake! So hopefuly I'll get a couple. They turned out beautiful. I'll chill them and take a couple to work for breakfast.

01-25-2006, 06:18 PM	#147
streaker1971 Senior LCF Member Join Date: Jan 2006 Location: Mississippi Posts: 452 Gallery: streaker1971 Stats: [5'5"] 239.5(most)/183.4/139.5 WOE: Atkins Start Date: 1/11/2006	I have a question....and this may be addressed earlier in this thread but can you use a sweetner other than splenda. Splenda and I do not agree!! Maybe equal??

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