Cream Cheese Muffins - Page 6

Divabunny · 01-26-2006, 10:21 AM

Has anyone tried adding almond flour or carbquick or something to make them more muffin like? I don't know maybe I did something wrong they were just too eggy for me, or is that how they are suppose to be?

chickiemom · 01-26-2006, 10:32 AM

Divabunny
I just posted a variation on page 5 with only 1 egg and 2 T of Jena's cake mix. I think CQ or almond flour would also work. Hard to imagine that 1 egg would be too eggy so maybe my version would be more to your tastebuds. If you try it let us know as others have the eggy issue going on

Pami · 01-26-2006, 11:10 AM

Quote:

Originally Posted by Divabunny

Has anyone tried adding almond flour or carbquick or something to make them more muffin like? I don't know maybe I did something wrong they were just too eggy for me, or is that how they are suppose to be?

Did you chill them overnight before you ate them?
They are egg-y just out of the oven, but they are
cheesecake-y after chilling them overnight.

Divabunny · 01-26-2006, 11:41 AM

Thanks Chickie I'm going to try your recipe!

Pami--yes I tried them right after and the next day and it was the same to me

Pami · 01-26-2006, 12:31 PM

Awwww I'm sorry you didn't like them.
They are so easy to make, to grab one
on your way out the door or whatever..

akmd65 · 01-27-2006, 08:25 AM

oh wow. I made these last night, along with a bowl of the lemon "icing" for my daughters. I made a 1/2 batch and was lucky to have gotten one to taste. lol, my 13yr old made me promise to not eat the last three so she could have them for breakfast today. yes...she remembered and happily ate them this morning!!

thanks so much for such an easy yummy treat.

Suzie1 · 01-27-2006, 06:29 PM

I knew I should have picked up that BLOCK of cream cheese from Costco!

megananne · 01-27-2006, 06:52 PM

Quote:

Originally Posted by 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.

I love the original version, but this one sounds great too. I like the use of cottage cheese cause it should up the protein! I've got a ? though...what is Jena's cake mix???

jch · 01-28-2006, 10:05 AM

1 1/2 cups Resistant Starch
1 1/4 cups Wheat Protein Isolate
1 3/4 cups Oat Flour
2 1/2 cups Oat Fiber

Mix all together. This is what I use in most of my baking. It works great. You can order the blend from Jena Marie's site. But I order my stuff fron Netrition and mix my own. Much cheaper that way. Hope this helps. Joan

chickiemom · 01-28-2006, 10:16 AM

Yep I thought that too about the protein but it has one less egg so maybe they cancel each other out. Not much of a chart and let's figure out carb and protein counts kind of person. Maybe someone else would know

Yep that's the cake blend I used. Love that stuff

Pam · 01-28-2006, 12:03 PM

Quote:

Originally Posted by jch

1 1/2 cups Resistant Starch
1 1/4 cups Wheat Protein Isolate
1 3/4 cups Oat Flour
2 1/2 cups Oat Fiber

Mix all together. This is what I use in most of my baking. It works great. You can order the blend from Jena Marie's site. But I order my stuff fron Netrition and mix my own. Much cheaper that way. Hope this helps. Joan

Joan, do you happen to know the carb counts on the ingredients you use? Thanks!

Stevie · 01-28-2006, 12:38 PM

Quote:

Originally Posted by LowCarbConvert

Shawnee, Agree! It all depends on how you want it to look (which doesn't matter much to me). Those little "bowls" created by the deflating are perfect little holders for filling.

I made mini cheesecakes for a party and filled the depressions with Chocolate Ganache... nobody even suspected they were low carb.

Karen - Could you please post how to make this? I have a lot of leftover baker's chocolate in the cupboard since baking for Xmas. Is that what you use and how do you make it? (I do cook, but have to follow recipes!)

jch · 01-28-2006, 02:40 PM

The flour blend is supposed to be 19 net carbs per cup. And I also like it cause it's actually good for you. Joan

Pam · 01-28-2006, 05:36 PM

Thanks, Joan! I'll be placing an order to Netrition, soon.............

Stevie · 01-28-2006, 06:47 PM

I made a half batch of these today....After letting them cool for just a very short time, I promptly ate one warm (loved it!) and put the rest in the freezer to cool off quicker. Another one was my dessert tonight. They are delish!

I want to add these to my custom ******.....gotta keep track of everything, you know! I used the 1/4c of Davinci's sf Vanilla syrup instead of Splenda - how many carbs should I count for using that? Anyone know?

Made my grocery list for tomorrow...Hmmmm, do I add 2 pkgs of cream cheese...or 4?

Caly1 · 01-28-2006, 08:15 PM

Ok so I decided to try these with 1/4 splenda and 1/4 of white chocolate davinci's and 1/3 of peanut butter sprinkled with a little splenda. Well I took them out of the oven, let them cool and decided to try one. It was all wet and runny inside and then I realized i forgot to add the eggs!!! grrrrr, i'm so mad. But i can say that the "batter" i made is really, really good.

Beans · 01-28-2006, 09:22 PM

Quote:

Originally Posted by Purrgirl

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

No, I mean that after the first couple, they just seemed way too sweet.

heyjupiter · 01-28-2006, 09:57 PM

Quote:

Originally Posted by Beans

No, I mean that after the first couple, they just seemed way too sweet.

I'll ditto that...they were waaay too sweet for me, so I halved the splenda...havent tried them yet (they're still cooling), but I'm sure they'll be much more to my liking.

Then again, I have found lately that I do not like sweet things like I once did.

24Fan · 01-29-2006, 03:30 AM

Quote:

Originally Posted by Stevie

Karen - Could you please post how to make this? I have a lot of leftover baker's chocolate in the cupboard since baking for Xmas. Is that what you use and how do you make it? (I do cook, but have to follow recipes!)

Stevie, I just typed in chocolate ganache under search recipes help section:

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. If using the ganache later it will need to be reheated.

Yield: 3/4 cup

griffin · 01-29-2006, 07:32 AM

i have to quit making these, i am so addicted i have no portion control!

and the sad thing is im not a fan of cheesecake,and these are ssssssooooooooo wonderful! after this doluble batch my dh just made, ill have to go on the poll.ive gained 2 pds, nop dont panic,when i was being a good girl i was still losing with these.

cherrytt_too · 01-29-2006, 11:30 AM

I've started eating these EVERYDAY for breakfast - usually 2 for breakfast or 1 for breakfast and 1 for an afterwork snack or dessert, so I do keep them to 2 per day - Anyone think this is too many and that I should start cutting back on them? I generally don't eat that much during the day.

Stevie · 01-29-2006, 02:56 PM

These are addictive! lol Okay, today I bought a 12 muffin tin and made a full batch. Used the Davinci's Hazelnut instead of the SPlenda. Haven't tried them yet, but I had two of the other ones (with the Davinci's vanilla) early this afternoon for brunch...very filling and satisfying! Also bought some Smucker's sf strawberry preserves to go on them..However, they are 5 carbs per TBSP..so it's a little much...although you really don't need to use very much.

135Bonnie · 01-29-2006, 03:36 PM

made these with a small box of fresh blueberries--yum

shedevil13 · 01-29-2006, 03:44 PM

I'm not making these anymore! I ate the whole batch in one day. Ack!!

pokemom · 01-29-2006, 04:08 PM

Thanks for posting this recipe! I just tried it out and it was so simple -- just the way I like my recipes.

My mom, who is not lc'ing, pinched a bit of the one I was testing and then came back to bum a whole one. Good thing I doubled the recipe

JONAH'S GRANNY · 01-29-2006, 04:38 PM

I keep hearing so much about these I've got to try them.

24Fan · 01-30-2006, 08:30 AM

I froze up the last batch I made, one regular size muffin tin and the othe baby size. I put them in little snack size baggies. They lasted much longer that way.

am2106 · 01-30-2006, 02:11 PM

Quote:

Originally Posted by 24Fan

I froze up the last batch I made, one regular size muffin tin and the othe baby size. I put them in little snack size baggies. They lasted much longer that way.

Did you eat them frozen or thaw them first? Curious to find out if they thawed okay. I have a ton of cream cheese because I can get it about 3/$1 right now (for Kraft 1/3 less fat) so I'd like to stock up for awhile. If they freeze well, I'm just going to have a cooking marathon on Thursday!

hhhmom74 · 01-30-2006, 05:14 PM

Got some cooking right now! I can't wait to try one tomorrow.

sunset · 01-30-2006, 06:39 PM

Do these freeze well? How about adding some chocolate that has been chopped or sf chocolate chips to the batter? I am making these tomorrow.

01-28-2006, 10:05 AM	#159
jch Senior LCF Member Join Date: Oct 2005 Location: South Carolina Posts: 107 Gallery: jch	Jena Marie's cake mix blend is 1 1/2 cups Resistant Starch 1 1/4 cups Wheat Protein Isolate 1 3/4 cups Oat Flour 2 1/2 cups Oat Fiber Mix all together. This is what I use in most of my baking. It works great. You can order the blend from Jena Marie's site. But I order my stuff fron Netrition and mix my own. Much cheaper that way. Hope this helps. Joan

01-28-2006, 02:40 PM	#163
jch Senior LCF Member Join Date: Oct 2005 Location: South Carolina Posts: 107 Gallery: jch	Pam The flour blend is supposed to be 19 net carbs per cup. And I also like it cause it's actually good for you. Joan

01-28-2006, 06:47 PM	#165
Stevie Very Gabby LCF Member!!! Join Date: Feb 2003 Location: Houston, Tx Posts: 3,183 Gallery: Stevie Stats: 245/200/?? Size 22/14-16/2-4 WOE: Low carbin again! Start Date: Started 1/04 - off & on to present	RUT ROH! I made a half batch of these today....After letting them cool for just a very short time, I promptly ate one warm (loved it!) and put the rest in the freezer to cool off quicker. Another one was my dessert tonight. They are delish! I want to add these to my custom *****.....gotta keep track of everything, you know! I used the 1/4c of Davinci's sf Vanilla syrup instead of Splenda - how many carbs should I count for using that? Anyone know? Made my grocery list for tomorrow...Hmmmm, do I add 2 pkgs of cream cheese...or 4? __________________ Stevie, a proud member of the Atkinettes! May Exercise minutes: 180 Last edited by Stevie; 01-28-2006 at 06:51 PM.. Reason: adding a question*

01-29-2006, 02:56 PM	#172
Stevie Very Gabby LCF Member!!! Join Date: Feb 2003 Location: Houston, Tx Posts: 3,183 Gallery: Stevie Stats: 245/200/?? Size 22/14-16/2-4 WOE: Low carbin again! Start Date: Started 1/04 - off & on to present	Made some more! These are addictive! lol Okay, today I bought a 12 muffin tin and made a full batch. Used the Davinci's Hazelnut instead of the SPlenda. Haven't tried them yet, but I had two of the other ones (with the Davinci's vanilla) early this afternoon for brunch...very filling and satisfying! Also bought some Smucker's sf strawberry preserves to go on them..However, they are 5 carbs per TBSP..so it's a little much...although you really don't need to use very much.

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01-26-2006, 10:21 AM	#151
Divabunny Major LCF Poster! Join Date: Aug 2005 Location: Bay Area, CA Posts: 1,048 Gallery: Divabunny Stats: 220/212/160 WOE: less than 50 carbs a day Start Date: 1/14/13	Has anyone tried adding almond flour or carbquick or something to make them more muffin like? I don't know maybe I did something wrong they were just too eggy for me, or is that how they are suppose to be?

01-26-2006, 10:32 AM	#152
chickiemom Senior LCF Member Join Date: Aug 2003 Posts: 378 Gallery: chickiemom	Divabunny I just posted a variation on page 5 with only 1 egg and 2 T of Jena's cake mix. I think CQ or almond flour would also work. Hard to imagine that 1 egg would be too eggy so maybe my version would be more to your tastebuds. If you try it let us know as others have the eggy issue going on

01-26-2006, 11:41 AM	#154
Divabunny Major LCF Poster! Join Date: Aug 2005 Location: Bay Area, CA Posts: 1,048 Gallery: Divabunny Stats: 220/212/160 WOE: less than 50 carbs a day Start Date: 1/14/13	Thanks Chickie I'm going to try your recipe! Pami--yes I tried them right after and the next day and it was the same to me

01-26-2006, 12:31 PM	#155
Pami Way too much time on my hands! Join Date: Jul 2002 Location: Dayton, OH Posts: 27,011 Gallery: Pami WOE: JUDDD	Awwww I'm sorry you didn't like them. They are so easy to make, to grab one on your way out the door or whatever..

01-27-2006, 08:25 AM	#156
akmd65 MAJOR LCF POSTER! Join Date: Apr 2002 Location: South Jersey, but always a Texan Posts: 1,744 Gallery: akmd65 Stats: 182/182/150 WOE: South Beach - Phase 1 Start Date: 6/24/2010	oh wow. I made these last night, along with a bowl of the lemon "icing" for my daughters. I made a 1/2 batch and was lucky to have gotten one to taste. lol, my 13yr old made me promise to not eat the last three so she could have them for breakfast today. yes...she remembered and happily ate them this morning!! thanks so much for such an easy yummy treat.

01-27-2006, 06:29 PM	#157
Suzie1 Vaccinated with a record needle Join Date: Sep 2000 Location: She's a Brick - Houuuse Posts: 11,688 Gallery: Suzie1 Stats: Down 23! - 42 to go! WOE: LowCarb Start Date: Jan 16 2006	I knew I should have picked up that BLOCK of cream cheese from Costco!

01-28-2006, 10:16 AM	#160
chickiemom Senior LCF Member Join Date: Aug 2003 Posts: 378 Gallery: chickiemom	Yep I thought that too about the protein but it has one less egg so maybe they cancel each other out. Not much of a chart and let's figure out carb and protein counts kind of person. Maybe someone else would know Yep that's the cake blend I used. Love that stuff

01-28-2006, 05:36 PM	#164
Pam Senior LCF Member Join Date: Oct 2004 Location: Indiana/Florida Posts: 969 Gallery: Pam Stats: 181/148/145 WOE: moderate carbs Start Date: March 2001	Thanks, Joan! I'll be placing an order to Netrition, soon.............

01-28-2006, 08:15 PM	#166
Caly1 Very Gabby LCF Member!!! Join Date: Nov 2005 Location: oblivion Posts: 3,486 Gallery: Caly1 Start Date: November 2005	Ok so I decided to try these with 1/4 splenda and 1/4 of white chocolate davinci's and 1/3 of peanut butter sprinkled with a little splenda. Well I took them out of the oven, let them cool and decided to try one. It was all wet and runny inside and then I realized i forgot to add the eggs!!! grrrrr, i'm so mad. But i can say that the "batter" i made is really, really good.

01-29-2006, 07:32 AM	#170
griffin MAJOR LCF POSTER! Join Date: Dec 2004 Location: indiana Posts: 1,449 Gallery: griffin WOE: atkins/moderate Start Date: november 04	i have to quit making these, i am so addicted i have no portion control! and the sad thing is im not a fan of cheesecake,and these are ssssssooooooooo wonderful! after this doluble batch my dh just made, ill have to go on the poll.ive gained 2 pds, nop dont panic,when i was being a good girl i was still losing with these.

01-29-2006, 11:30 AM	#171
cherrytt_too Major LCF Poster! Join Date: Jun 2005 Location: somewhere sunny Posts: 2,909 Gallery: cherrytt_too Stats: 299.5/258/175 WOE: Low Carb Start Date: January 2, 2006	I've started eating these EVERYDAY for breakfast - usually 2 for breakfast or 1 for breakfast and 1 for an afterwork snack or dessert, so I do keep them to 2 per day - Anyone think this is too many and that I should start cutting back on them? I generally don't eat that much during the day.

01-29-2006, 03:36 PM	#173
135Bonnie Senior LCF Member Join Date: Dec 2005 Location: San Diego Posts: 431 Gallery: 135Bonnie Stats: 159/139/129 WOE: Moderate Carbs/meat/egg/you name it Start Date: December 30, 2005	made these with a small box of fresh blueberries--yum

01-29-2006, 03:44 PM	#174
shedevil13 Senior LCF Member Join Date: Dec 2001 Location: Anchorage, AK Posts: 495 Gallery: shedevil13 Stats: 170/170/140 WOE: Whatever Works! Back to Induction. Start Date: Jan 1, 2013	I'm not making these anymore! I ate the whole batch in one day. Ack!!

01-29-2006, 04:08 PM	#175
pokemom MAJOR LCF POSTER! Join Date: Jul 2004 Location: here! Posts: 1,356 Gallery: pokemom Stats: 22/6-8/4 WOE: Atkins Start Date: July 21, 2004	Thanks for posting this recipe! I just tried it out and it was so simple -- just the way I like my recipes. My mom, who is not lc'ing, pinched a bit of the one I was testing and then came back to bum a whole one. Good thing I doubled the recipe

01-29-2006, 04:38 PM	#176
JONAH'S GRANNY Big Yapper!!!! Join Date: Jan 2003 Location: Greenville, SC Posts: 8,069 Gallery: JONAH'S GRANNY Stats: Way too much/115 lbs. WOE: Lowcarb Start Date: 01/03/2008/Originally 2003	I keep hearing so much about these I've got to try them.

01-30-2006, 08:30 AM	#177
24Fan Very Gabby LCF Member!!! Join Date: Oct 2004 Posts: 3,634 Gallery: 24Fan Stats: from 2004 to 2006 lost 118 lbs. Maintaining WOE: Atkins, low carb maintaining Start Date: 2004	I froze up the last batch I made, one regular size muffin tin and the othe baby size. I put them in little snack size baggies. They lasted much longer that way.

01-30-2006, 05:14 PM	#179
hhhmom74 Way too much time on my hands! Join Date: Dec 2003 Location: Illinois Posts: 13,219 Gallery: hhhmom74 Stats: 199.5/127/120 5'4" WOE: Atkins Start Date: 6/22/02 restarted 3/5/13 @ 136	Got some cooking right now! I can't wait to try one tomorrow.

01-30-2006, 06:39 PM	#180
sunset Way too much time on my hands! Join Date: Apr 2003 Location: U. P. Michigan Posts: 11,489 Gallery: sunset Stats: 228.0 / 217.6 / 125 Start Date: Restart Jan/1/2013	Do these freeze well? How about adding some chocolate that has been chopped or sf chocolate chips to the batter? I am making these tomorrow.