Cream Cheese Muffins - Page 9

Antmaymay · 02-22-2006, 08:24 AM

I love these muffins...yesterday I played with a new version...they are great!!

If you have a good brownie recipe or some packaged L/C brownie mix try this:

Make the brownie mix according to package directions (or recipe), pour into the bottom of the muffin tin (about half full or less).

Make up the cream cheese muffin mix and pour on top of the brownie mix. Fill the cup with this mixture.

Bake for the time recommended on the brownie pack or recipe. I baked mine 25 min.

These are delicious, DH couldn't stop eating them, I finally had to make him quit to have some for tomorrow.

sher795 · 02-22-2006, 12:56 PM

Great idea! Almost afraid to try.

ItsToni · 02-23-2006, 10:00 AM

Quote:

Originally Posted by pommie

I would love to make these like little quiches. How could I make them not sweet? If i leave out the sweetener could I add shredded cheese instead? I was thinking they could be made as mexican,or italian, or with chipped olives, etc. Do you think they would turn out OK?

I was just thinking the same thing...like little taco cheesecakes (which I have seen recipes for) made with taco seasonings, cheese, onion..whatever. I've never tried these before but am going to go make them right now!!!!

Stevie · 02-23-2006, 10:55 AM

If you make them savory - let us know what you did and how they turned out....always looking for something different for breakfast!

Rosebud1 · 02-23-2006, 12:28 PM

I made them with half ff cream cheese mixed with light and they were just like cheese cake . They didn't rise though.

Beans · 02-23-2006, 08:05 PM

Quote:

Originally Posted by Stevie

If you make them savory - let us know what you did and how they turned out....always looking for something different for breakfast!

I've done it and I liked them really well. I've posted about it *several* times.

Charski · 02-24-2006, 09:04 AM

Oh man, that brownie cheesecake cupcake sounds SOOOOO good!! (drooling)

cidelsia · 02-25-2006, 08:08 PM

Made these last night and filled the muffin cups half way (did 12 of them) and then I added a smidgen of Hershey's cocoa to the reamaining batter and put that on top.
Needless to say, between myself, DH and DS- they are gone.
I'm going to make more tomorrow and substiture sf chocolate raspberry Davinici's for the splenda.
Thanks Joan!

cherrytt_too · 02-25-2006, 09:07 PM

I made a batch tonite with vanilla da vinci's, cinnamon, nutmeg and pumpkin pie spice - wow did they smell goooood baking

2Cents · 02-26-2006, 12:04 PM

So I finally got around to making these this weekend. The tweek I added was:
2 packs cream cheese
1/4 cup granulated splenda
2 eggs
1/4 cup DaVinci's White Chocolate Syrup
1 teaspoon cocoa
2 tablespoons SF Peanut butter.

Then I chopped a little bit of walnut to put on the bottom. Press the walnuts down then added the batter. The batter was thicker but they didn't sink once cooled. Baked for 18 minutes at 325. Then cooled for an hour in the oven. Then an hour on the counter. Then in to the fridge for the night.

We had them as dessert last night for dinner (we only do dessert on weekend nights). OMG....my entire family went NUTS over them---no pun intended. They were sooooooo good. My family has already asked me to make them again. My son has a birthday in two weeks and I'm going to make them along with a regular birthday cake for those that want a lighter carb option.

Just thought I'd share my successful tweek!

Penny

Antmaymay · 02-26-2006, 02:29 PM

I have done them with the Rasberry Davinci's, they are very good and a pretty pink color. I did not like them with the chocolate flavor.

The Kaluha flavor Davinci's made them taste like a new york style cheesecake.

lilmama · 02-26-2006, 05:59 PM

I love the Raspberry ones too!! I was thinking of whipping up some non sweet ones with some bits of pepperoni in them for something to eat with a delicious dinner or lunch.

megz · 02-26-2006, 09:01 PM

So, I couldn't stop thinking about these, went home, got all my ingredients, and tried to be fancy....

Well, fancy failed!

I tried to use 1/2 cup of pumpkin....They looked fabulous, BUT, they were uncooked on the insides....

Any suggestions?

DASanders · 03-02-2006, 07:12 PM

Just wanted to say that I tried the Cream Cheese Muffins tonight. My tweak was 1/4 cup Egg Nog DaVinci's and a spritz of nutmeg in the batter and on top prior to baking.

I am truly impressed and very happy to find something easy to make, wonderfully sinful to eat, and won't make me balloon up to 900 pounds!

Thank you Joan, and everyone else who has posted their version of these nummy morsels.

Denice Sanders

Smyrna, TN

Groovycadreamr · 03-02-2006, 08:12 PM

Made for the 2nd time tonight.

My 1st batch did not look as good as they tasted. Tonights look terrific. Can't wait til morning.

Then....I went back to the kitchen, flat again.

lol.

jch · 03-02-2006, 10:11 PM

Quote:

Originally Posted by DASanders

Just wanted to say that I tried the Cream Cheese Muffins tonight. My tweak was 1/4 cup Egg Nog DaVinci's and a spritz of nutmeg in the batter and on top prior to baking.

I am truly impressed and very happy to find something easy to make, wonderfully sinful to eat, and won't make me balloon up to 900 pounds!

Thank you Joan, and everyone else who has posted their version of these nummy morsels.

Denice Sanders

Smyrna, TN

I am just so happy so many are enjoying these. I hadn't posted before, and even forgot to say sprinkle with cinnamon before baking. lol Joan

heyjupiter · 03-03-2006, 05:57 PM

Am I the only one who likes these warm? I can't wait to eat them after they've cooled for a few minutes...I dont like them so much after they have been chilled! I need to figure out a way to make 1/6 of a recipe, lol, so that I can always eat them WARM!

BB in MN · 03-03-2006, 09:33 PM

Quote:

Originally Posted by heyjupiter

Am I the only one who likes these warm? I can't wait to eat them after they've cooled for a few minutes...I dont like them so much after they have been chilled! I need to figure out a way to make 1/6 of a recipe, lol, so that I can always eat them WARM!

I like them warm, also. But I like them cold too. I eat 3 mini ones everyday. My last batch I forgot about them and I baked them twice as long as I should have,

They weren't the best, but to my surprice, they were edible

DASanders · 03-05-2006, 04:22 PM

Is it okay to use a 1/2 cup DaVinci's syrup in place of the 1/4 cup granular Splenda and 1/4 cup DaVinci's Syrup? I am not not a master baker, by any stretch of the imagination, so I do not know if this would work out okay or not. I apologize if this issue has already been brouched, I couldn't locate this question on this thread.

Also, to answer the question about the muffins being flat, I think you are confusing the name with the true product. These morsels are like cheesecake and not like muffins. You will not get them to rise. Well, the "puffing" you see during baking is more related to the steam lifting the "muffins" up and they will settle when cooling. I could be wrong here, it has happened before. All I know is they are wonderfully tasty and enjoyable.

I like them warm too, but, in my opinion they are better cold.

Shutting up now,
Denice

heyjupiter · 03-05-2006, 09:22 PM

Quote:

Originally Posted by DASanders

Is it okay to use a 1/2 cup DaVinci's syrup in place of the 1/4 cup granular Splenda and 1/4 cup DaVinci's Syrup? I am not not a master baker, by any stretch of the imagination, so I do not know if this would work out okay or not. I apologize if this issue has already been brouched, I couldn't locate this question on this thread.

Also, to answer the question about the muffins being flat, I think you are confusing the name with the true product. These morsels are like cheesecake and not like muffins. You will not get them to rise. Well, the "puffing" you see during baking is more related to the steam lifting the "muffins" up and they will settle when cooling. I could be wrong here, it has happened before. All I know is they are wonderfully tasty and enjoyable.

I like them warm too, but, in my opinion they are better cold.

Shutting up now,
Denice

I have used 1/2c of davincis and the muffins just werent the same...it was a while ago, so I think it made them less creamy? (I add sour cream to make them more creamy). I make mine with 1/4c of davincis and dont notice a difference. Then again, I am also one of those people who really do not like very sweet things anymore now that I have been weaned off of sugar, lol

serenity_aus · 03-08-2006, 12:48 AM

little variation (apologies if mentioned before, can't be bothered reading through 9 pages lol).

I sprayed the muffin tin (i actually use silicone) with a bit of olive oil then add in a bit of coconut in each (what do you call em? divot, hole, mould, muffin? lol) and swirl it around to coat all the sides of the mould. Add in your batter and when baked a) they come out easier and b) they have a slight coconut crust on them

anipomoni · 03-08-2006, 01:33 PM

mmmm serenity sounds yummy. i made them with coconut inside (with coconut davinci too) but i'll try your way next.

as for the davinci.....i used about 1/4 cup and a couple packets of splenda. i thought it was good

.

oh yeah, I love them warm TOO, jupiter!!!! they are lighter and fluffier but also less filling (could probably eat 5 of them warm).

Rreminator · 03-09-2006, 01:41 PM

I've made them twice using 1/2 cup da vinci raspberry syrup. They turned out a little softer and I had to eat them with a spoon. But they were yummy!

Beans · 03-09-2006, 02:28 PM

Quote:

Originally Posted by DASanders

Is it okay to use a 1/2 cup DaVinci's syrup in place of the 1/4 cup granular Splenda and 1/4 cup DaVinci's Syrup? I am not not a master baker, by any stretch of the imagination, so I do not know if this would work out okay or not. I apologize if this issue has already been brouched, I couldn't locate this question on this thread.

Also, to answer the question about the muffins being flat, I think you are confusing the name with the true product. These morsels are like cheesecake and not like muffins. You will not get them to rise. Well, the "puffing" you see during baking is more related to the steam lifting the "muffins" up and they will settle when cooling. I could be wrong here, it has happened before. All I know is they are wonderfully tasty and enjoyable.

I like them warm too, but, in my opinion they are better cold.

Shutting up now,
Denice

You can, but they won't be as sweet. So far for me, the davinci syrups will flavor them, but not sweeten them. I have to add the splenda back in if I want them sweet.

Today I got the kahlua sf da vinci syrup. I'm making them next!

24Fan · 03-10-2006, 04:43 AM

Quote:

Originally Posted by Beans

You can, but they won't be as sweet. So far for me, the davinci syrups will flavor them, but not sweeten them. I have to add the splenda back in if I want them sweet.

Today I got the kahlua sf da vinci syrup. I'm making them next!

I did it with 1/4 cup davinci's and a teasp or so of Fiberfit, to cut carbs. These weren't extra sweet but sweet enough for me.

sher795 · 03-10-2006, 05:38 AM

I used entire 1/2 cup of Cherry DaVincis and thought they were plenty sweet. Delicious!

02-23-2006, 10:55 AM	#244
Stevie MAJOR LCF POSTER! Join Date: Feb 2003 Location: Jersey City, NJ Posts: 2,829 Blog Entries: 4 Gallery: Stevie Stats: 235/166/125 Size 22/10/2-4 WOE: Low Cal/Low Carb/Lower Fat Start Date: Started 1/04 - off & on to present	Toni.... If you make them savory - let us know what you did and how they turned out....always looking for something different for breakfast!

02-26-2006, 12:04 PM	#250
2Cents Senior LCF Member Join Date: Jan 2006 Location: Sweet Carolina Girl Posts: 88 Gallery: 2Cents Stats: 26/20/12, 5'9" WOE: Low Carb Start Date: Jan 2006	So I finally got around to making these this weekend. The tweek I added was: 2 packs cream cheese 1/4 cup granulated splenda 2 eggs 1/4 cup DaVinci's White Chocolate Syrup 1 teaspoon cocoa 2 tablespoons SF Peanut butter. Then I chopped a little bit of walnut to put on the bottom. Press the walnuts down then added the batter. The batter was thicker but they didn't sink once cooled. Baked for 18 minutes at 325. Then cooled for an hour in the oven. Then an hour on the counter. Then in to the fridge for the night. We had them as dessert last night for dinner (we only do dessert on weekend nights). OMG....my entire family went NUTS over them---no pun intended. They were sooooooo good. My family has already asked me to make them again. My son has a birthday in two weeks and I'm going to make them along with a regular birthday cake for those that want a lighter carb option. Just thought I'd share my successful tweek! Penny __________________ ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Start 01/02/06 Size 26 01/23/06 Size 24 04/27/06 Size 22 10/07/06 Size 20 Mini Goals 12/24/06 Size 18 ***Today is the first day of the rest of my life***

02-26-2006, 09:01 PM	#253
megz Senior LCF Member Join Date: Jan 2006 Location: Pittsburgh, PA Posts: 341 Gallery: megz Stats: FAT/ -11 / 145-150 goal!! WOE: ATKINS Start Date: 1/1/2006	crap So, I couldn't stop thinking about these, went home, got all my ingredients, and tried to be fancy.... Well, fancy failed! I tried to use 1/2 cup of pumpkin....They looked fabulous, BUT, they were uncooked on the insides.... Any suggestions?

03-02-2006, 07:12 PM	#254
DASanders Junior LCF Member Join Date: Nov 2004 Location: Tennessee Posts: 26 Gallery: DASanders Stats: 195/150/125 WOE: Atkins Start Date: February 2004	Yummy Yummy Yummy Just wanted to say that I tried the Cream Cheese Muffins tonight. My tweak was 1/4 cup Egg Nog DaVinci's and a spritz of nutmeg in the batter and on top prior to baking. I am truly impressed and very happy to find something easy to make, wonderfully sinful to eat, and won't make me balloon up to 900 pounds! Thank you Joan, and everyone else who has posted their version of these nummy morsels. Denice Sanders Smyrna, TN

03-02-2006, 08:12 PM	#255
Groovycadreamr Very Gabby LCF Member!!! Join Date: Aug 2003 Location: a really BIG cocoon! Posts: 4,711 Gallery: Groovycadreamr Stats: 250/242.5/130 WOE: Low Carbin' It Start Date: OH, No not again!!!	Made for the 2nd time tonight. My 1st batch did not look as good as they tasted. Tonights look terrific. Can't wait til morning. Then....I went back to the kitchen, flat again. lol. Last edited by Groovycadreamr : 03-02-2006 at 08:16 PM.

02-22-2006, 08:24 AM	#241
Antmaymay Senior LCF Member Join Date: Jan 2003 Posts: 458 Gallery: Antmaymay WOE: Atkins	I love these muffins...yesterday I played with a new version...they are great!! If you have a good brownie recipe or some packaged L/C brownie mix try this: Make the brownie mix according to package directions (or recipe), pour into the bottom of the muffin tin (about half full or less). Make up the cream cheese muffin mix and pour on top of the brownie mix. Fill the cup with this mixture. Bake for the time recommended on the brownie pack or recipe. I baked mine 25 min. These are delicious, DH couldn't stop eating them, I finally had to make him quit to have some for tomorrow.

02-22-2006, 12:56 PM	#242
sher795 Senior LCF Member Join Date: Sep 2003 Location: Pittsburgh, PA Posts: 675 Gallery: sher795 Stats: 200/140/130(3rd goal) WOE: Atkins;Yogurt Start Date: 8-30-03	Great idea! Almost afraid to try.

02-23-2006, 12:28 PM	#245
Rosebud1 Junior LCF Member Join Date: Jan 2006 Location: Dallas Posts: 15 Gallery: Rosebud1 Stats: 149/138/135 5'8" WOE: Low fat/ low carb Start Date: October 2003	I made them with half ff cream cheese mixed with light and they were just like cheese cake . They didn't rise though.

02-24-2006, 09:04 AM	#247
Charski Big Yapper!!!! Join Date: Sep 2004 Location: Central Coastal CA Posts: 9,566 Gallery: Charski Stats: 174 (WW)/130/150 goal 5'5" 54 years young WOE: ATKINS! now and always.... Start Date: 5/03	Oh man, that brownie cheesecake cupcake sounds SOOOOO good!! (drooling)

02-25-2006, 08:08 PM	#248
cidelsia Senior LCF Member Join Date: Jun 2003 Location: NYS Posts: 944 Gallery: cidelsia Stats: 239.5/239.5/140 WOE: LC 20 carbs or less! Start Date: 07/21/08	Made these last night and filled the muffin cups half way (did 12 of them) and then I added a smidgen of Hershey's cocoa to the reamaining batter and put that on top. Needless to say, between myself, DH and DS- they are gone. I'm going to make more tomorrow and substiture sf chocolate raspberry Davinici's for the splenda. Thanks Joan!

02-25-2006, 09:07 PM	#249
cherrytt_too MAJOR LCF POSTER! Join Date: Jun 2005 Location: somewhere sunny Posts: 2,575 Gallery: cherrytt_too Stats: 299.5/258/175 WOE: Low Carb Start Date: January 2, 2006	I made a batch tonite with vanilla da vinci's, cinnamon, nutmeg and pumpkin pie spice - wow did they smell goooood baking

02-26-2006, 02:29 PM	#251
Antmaymay Senior LCF Member Join Date: Jan 2003 Posts: 458 Gallery: Antmaymay WOE: Atkins	I have done them with the Rasberry Davinci's, they are very good and a pretty pink color. I did not like them with the chocolate flavor. The Kaluha flavor Davinci's made them taste like a new york style cheesecake.

02-26-2006, 05:59 PM	#252
lilmama Senior LCF Member Join Date: Aug 2005 Location: Fort Lewis, WA Posts: 985 Gallery: lilmama Stats: This time around 260/223/174 WOE: High Protein and Fat Moderate Carbs Start Date: Restarting 01/19/2008	I love the Raspberry ones too!! I was thinking of whipping up some non sweet ones with some bits of pepperoni in them for something to eat with a delicious dinner or lunch.

03-03-2006, 05:57 PM	#257
heyjupiter Senior LCF Member Join Date: Mar 2004 Location: Western Maryland Posts: 243 Gallery: heyjupiter Stats: Do I Even Own A Scale!? WOE: SB Start Date: Today is the Greatest Day I've Ever Known...	Am I the only one who likes these warm? I can't wait to eat them after they've cooled for a few minutes...I dont like them so much after they have been chilled! I need to figure out a way to make 1/6 of a recipe, lol, so that I can always eat them WARM!

03-05-2006, 04:22 PM	#259
DASanders Junior LCF Member Join Date: Nov 2004 Location: Tennessee Posts: 26 Gallery: DASanders Stats: 195/150/125 WOE: Atkins Start Date: February 2004	Question about adding AS :confused: Is it okay to use a 1/2 cup DaVinci's syrup in place of the 1/4 cup granular Splenda and 1/4 cup DaVinci's Syrup? I am not not a master baker, by any stretch of the imagination, so I do not know if this would work out okay or not. I apologize if this issue has already been brouched, I couldn't locate this question on this thread. Also, to answer the question about the muffins being flat, I think you are confusing the name with the true product. These morsels are like cheesecake and not like muffins. You will not get them to rise. Well, the "puffing" you see during baking is more related to the steam lifting the "muffins" up and they will settle when cooling. I could be wrong here, it has happened before. All I know is they are wonderfully tasty and enjoyable. I like them warm too, but, in my opinion they are better cold. Shutting up now, Denice

03-08-2006, 12:48 AM	#261
serenity_aus MAJOR LCF POSTER! Join Date: Jan 2004 Location: Brisbane, Australia Posts: 2,375 Gallery: serenity_aus Start Date: January 2004	little variation (apologies if mentioned before, can't be bothered reading through 9 pages lol). I sprayed the muffin tin (i actually use silicone) with a bit of olive oil then add in a bit of coconut in each (what do you call em? divot, hole, mould, muffin? lol) and swirl it around to coat all the sides of the mould. Add in your batter and when baked a) they come out easier and b) they have a slight coconut crust on them

03-08-2006, 01:33 PM	#262
anipomoni Senior LCF Member Join Date: Oct 2004 Location: Orlando and Philly Posts: 577 Gallery: anipomoni Stats: 315+/273.5/175 WOE: atkins	mmmm serenity sounds yummy. i made them with coconut inside (with coconut davinci too) but i'll try your way next. as for the davinci.....i used about 1/4 cup and a couple packets of splenda. i thought it was good . oh yeah, I love them warm TOO, jupiter!!!! they are lighter and fluffier but also less filling (could probably eat 5 of them warm).

03-09-2006, 01:41 PM	#263
Rreminator Junior LCF Member Join Date: Feb 2006 Posts: 14 Gallery: Rreminator Start Date: 2/20/06	I've made them twice using 1/2 cup da vinci raspberry syrup. They turned out a little softer and I had to eat them with a spoon. But they were yummy!

03-10-2006, 05:38 AM	#266
sher795 Senior LCF Member Join Date: Sep 2003 Location: Pittsburgh, PA Posts: 675 Gallery: sher795 Stats: 200/140/130(3rd goal) WOE: Atkins;Yogurt Start Date: 8-30-03	I used entire 1/2 cup of Cherry DaVincis and thought they were plenty sweet. Delicious!