Cream Cheese Muffins - Page 20

hoogs · 05-24-2008, 06:06 AM

Ive tried them with Pumpkin Pie Spice and Apple Pie Spice...........wow these are good

ajcav062197 · 06-13-2008, 02:20 PM

Adding to favorites.

kirax2 · 06-13-2008, 04:52 PM

I love these, though I find the recipe as written to be WAY too sweet. I use half the sweetener and think they're perfect. ^_^ My DH loves them this way, too, especially with 1/4 cup of Torani's SF Caramel being the only sweetener.

-Janice

123Nkechi · 06-20-2008, 02:17 PM

I haven't made any in a while but I plan on making a batch this weekend. I will try to limit myself to only 1 a day. Or maybe 2

.

Laura in Arizona · 06-20-2008, 03:14 PM

This must be a good recipe...still kicking after 2 years. I will try this weekend. Thanks.

1texas1 · 06-21-2008, 01:31 PM

Quote:

Originally Posted by jch

I just got brave enough to post a hello message in the main lobby. Mentioned my husband eats cream cheese muffins for breakfast every day, (and lost 40 lbs. or so doing this) and Sandy wanted the recipe. So here it is. Very easy, quick, and everyone loves them!

2 8oz. pks. philadelphia cream cheese
1/2 cup sweetener (I use spenda)
2 eggs
1/2 tsp. vanilla

Soften cream cheese about 40 seconds in microwave. Add other ingredients. Beat with mixer till smooth. Pour into 12 muffin pans lined with the papers. Bake at 350 for 20 min.

I have learned so much on this site. Thanks you guys!! Joan

Girl I dont know if u came up with this yourself or found it somewhere, but it is the BOMB....I could eat all of them they r so good....

darlingnikki · 06-23-2008, 04:40 PM

I made a black-forest version:

2pkg creamcheese
2 eggs
vanilla
pkg SF cherry jello
dollop of choc davinci

bake as per directions and top with choc whip cream!

flpooh19701 · 07-11-2008, 05:50 PM

Can someone please clarify for me the carb count on this? I have figured it several times and get 3.83 carbs each for a batch of 12. I'm counting it as:
eggs 2
cream cheese 32
splenda granulated 12
I divide that between 12 and get 3.83.. is that correct? I've seen previous posts that say much lower. I just want to be able to account for every carb.. THANK YOU
Trisan

KOO · 07-11-2008, 08:28 PM

I just made a half batch (they are in the oven now)
I am using Philadelphia Creamcheese and it is only l carb per oz., if you want to lower your carb count try this brand for 8 carbs per block instead of 16.

nessyrae · 07-12-2008, 02:13 AM

Definately use a different cream cheese. They do have some that are only 1 carb per an oz, like Philly, which is great when so much cream cheese is being used. It save a lot of carbs!

1texas1 · 07-12-2008, 05:43 PM

Quote:

Originally Posted by flpooh19701

Can someone please clarify for me the carb count on this? I have figured it several times and get 3.83 carbs each for a batch of 12. I'm counting it as:
eggs 2
cream cheese 32
splenda granulated 12
I divide that between 12 and get 3.83.. is that correct? I've seen previous posts that say much lower. I just want to be able to account for every carb.. THANK YOU
Trisan

I thought eggs didnt have any carbs til I looked and I have learned something today. I normally do just use egg whites and they only have a trace....

Alison Jean 71 · 07-12-2008, 08:49 PM

Quote:

Originally Posted by flpooh19701

Can someone please clarify for me the carb count on this? I have figured it several times and get 3.83 carbs each for a batch of 12. I'm counting it as:
eggs 2
cream cheese 32
splenda granulated 12
I divide that between 12 and get 3.83.. is that correct? I've seen previous posts that say much lower. I just want to be able to account for every carb.. THANK YOU
Trisan

Yes, use a different cream cheese. Kraft is 1 carb per 2 oz.

flpooh19701 · 07-13-2008, 06:12 AM

Thank you for your replies.. I had no idea that Kraft had less carbs. I was using the wal mart brand.. THANK YOU..

Yolande · 07-14-2008, 01:18 PM

I made mine with orange instead of vanilla, plus a dash of orange davinci syrup.

Sandi76 · 07-26-2008, 03:21 PM

Ok got these puppies in the oven! I'm looking forward to them.

I wish I had read the whole thread, but it's twenty pages, and I think I made my too sweet! Next time I'll use 1/4 cup french vanilla SF davincis.

sazzie · 08-05-2008, 09:47 PM

A friend recommended that I visit this thread, and so glad I did.

Just the age and number of posts of this thread is indicative of the success of these muffins. Didn't read all 20 pages, but most of them, and this is definitely, one of the best recipes I've come across.

I made my first batch last night, and my second today. They are awesome!!

Definitely a keeper, and thanks to the OP!!

Wine2 · 08-07-2008, 11:19 AM

Sorry if this has been asked/discussed already, but has anyone tried pouring this into a baking pan instead of muffin cups? I don't like muffin cups usually because the stuff sticks to the cup liners and would rather cut and put a piece on a plate. Would it be the same baking time? Thanks in advance!

Yolande · 08-07-2008, 02:22 PM

I cook mine on parchment paper and remove them with a spatula.

Wine2 · 08-07-2008, 02:29 PM

Quote:

Originally Posted by Yolande

I cook mine on parchment paper and remove them with a spatula.

What size pan do you use with the parchment paper? Thanks, Yolande!

jenna... · 08-07-2008, 02:49 PM

Quote:

Originally Posted by Wine2

Sorry if this has been asked/discussed already, but has anyone tried pouring this into a baking pan instead of muffin cups? I don't like muffin cups usually because the stuff sticks to the cup liners and would rather cut and put a piece on a plate. Would it be the same baking time? Thanks in advance!

I use cupcake liners.

Does the job

DEEDLYNN · 08-07-2008, 07:43 PM

I made these things tonight and they ROCK.

My batter was really thin.....but, I didn't get the "hole" in the center that everyone is talking about.

I think I "microwaved" my cream cheese too long and then used the magic bullet to blend it. Ended up with more of a thin cake batter and as a result, 1/2 the recipe made 8 cheesecake muffins, rather than 6.

I used:

1- 8oz block of cream cheese
1 egg
1/3 c. SF Davinici Blueberry syrup
1/4 t. of almond extract.

They were simply heaven.

A new staple for my house. The trick will be not overeating them. But...better to overeat them than to eat any Hostess H$*#(*%(*@#$(* HO's. LOL.

07-11-2008, 05:50 PM	#578
flpooh19701 Junior LCF Member Join Date: Jan 2004 Location: Florida Posts: 2 Gallery: flpooh19701 Stats: 215/171/134 WOE: ATKINS	carb count help Can someone please clarify for me the carb count on this? I have figured it several times and get 3.83 carbs each for a batch of 12. I'm counting it as: eggs 2 cream cheese 32 splenda granulated 12 I divide that between 12 and get 3.83.. is that correct? I've seen previous posts that say much lower. I just want to be able to account for every carb.. THANK YOU Trisan

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05-24-2008, 06:06 AM	#571
hoogs Junior LCF Member Join Date: Apr 2008 Posts: 2 Gallery: hoogs	Ive tried them with Pumpkin Pie Spice and Apple Pie Spice...........wow these are good

06-13-2008, 02:20 PM	#572
ajcav062197 Senior LCF Member Join Date: Jul 2006 Location: Austin, TX Posts: 872 Gallery: ajcav062197 Stats: 196/185/170 WOE: Atkins Start Date: 7/15/08	Adding to favorites.

06-13-2008, 04:52 PM	#573
kirax2 Junior LCF Member Join Date: May 2008 Posts: 30 Gallery: kirax2	I love these, though I find the recipe as written to be WAY too sweet. I use half the sweetener and think they're perfect. ^_^ My DH loves them this way, too, especially with 1/4 cup of Torani's SF Caramel being the only sweetener. -Janice

06-20-2008, 02:17 PM	#574
123Nkechi MAJOR LCF POSTER! Join Date: Jun 2007 Location: Girl Raised in the South (Carolina)! Posts: 1,087 Blog Entries: 20 Gallery: 123Nkechi Stats: 5'6" - 250/248/175 WOE: TYT - or something like it... Start Date: Starting Over AGAIN!!!	I haven't made any in a while but I plan on making a batch this weekend. I will try to limit myself to only 1 a day. Or maybe 2 .

06-20-2008, 03:14 PM	#575
Laura in Arizona Senior LCF Member Join Date: Jun 2008 Location: Arizona Posts: 156 Gallery: Laura in Arizona WOE: Protein Power Start Date: June 6 2008	This must be a good recipe...still kicking after 2 years. I will try this weekend. Thanks.

06-23-2008, 04:40 PM	#577
darlingnikki Junior LCF Member Join Date: May 2008 Location: Canada Posts: 17 Gallery: darlingnikki Stats: 215/150/145 WOE: Atkins	I made a black-forest version: 2pkg creamcheese 2 eggs vanilla pkg SF cherry jello dollop of choc davinci bake as per directions and top with choc whip cream!

07-11-2008, 08:28 PM	#579
KOO Big Yapper!!!! Join Date: May 2007 Posts: 8,549 Gallery: KOO Stats: Starting 183..Now 155..First goal 140...TBD	I just made a half batch (they are in the oven now) I am using Philadelphia Creamcheese and it is only l carb per oz., if you want to lower your carb count try this brand for 8 carbs per block instead of 16.

07-12-2008, 02:13 AM	#580
nessyrae MAJOR LCF POSTER! Join Date: Jun 2002 Location: Columbus, Ohio Posts: 1,280 Gallery: nessyrae WOE: Atkins---GO PATRIOTS!!!!!!!!!!!!!!	Definately use a different cream cheese. They do have some that are only 1 carb per an oz, like Philly, which is great when so much cream cheese is being used. It save a lot of carbs!

07-13-2008, 06:12 AM	#583
flpooh19701 Junior LCF Member Join Date: Jan 2004 Location: Florida Posts: 2 Gallery: flpooh19701 Stats: 215/171/134 WOE: ATKINS	Thank you for your replies.. I had no idea that Kraft had less carbs. I was using the wal mart brand.. THANK YOU..

07-14-2008, 01:18 PM	#584
Yolande MAJOR LCF POSTER! Join Date: Jul 2002 Posts: 1,127 Gallery: Yolande Stats: 223/200/150 5'2 WOE: Atkins	I made mine with orange instead of vanilla, plus a dash of orange davinci syrup.

07-26-2008, 03:21 PM	#585
Sandi76 Senior LCF Member Join Date: May 2008 Location: Virginia Beach, Va. Posts: 507 Gallery: Sandi76 Stats: 230/216/180 WOE: Atkins Start Date: May 15th 2008	Ok got these puppies in the oven! I'm looking forward to them. I wish I had read the whole thread, but it's twenty pages, and I think I made my too sweet! Next time I'll use 1/4 cup french vanilla SF davincis.

08-05-2008, 09:47 PM	#586
sazzie MAJOR LCF POSTER! Join Date: Apr 2001 Location: Florida Posts: 2,103 Gallery: sazzie Stats: 162/148/140? WOE: low carb	A friend recommended that I visit this thread, and so glad I did. Just the age and number of posts of this thread is indicative of the success of these muffins. Didn't read all 20 pages, but most of them, and this is definitely, one of the best recipes I've come across. I made my first batch last night, and my second today. They are awesome!! Definitely a keeper, and thanks to the OP!!

08-07-2008, 11:19 AM	#587
Wine2 Senior LCF Member Join Date: May 2003 Location: Northern California Posts: 708 Gallery: Wine2 Stats: Past 187/145 & Current Re-Start 164/157/145 WOE: Atkins	Sorry if this has been asked/discussed already, but has anyone tried pouring this into a baking pan instead of muffin cups? I don't like muffin cups usually because the stuff sticks to the cup liners and would rather cut and put a piece on a plate. Would it be the same baking time? Thanks in advance!

08-07-2008, 02:22 PM	#588
Yolande MAJOR LCF POSTER! Join Date: Jul 2002 Posts: 1,127 Gallery: Yolande Stats: 223/200/150 5'2 WOE: Atkins	I cook mine on parchment paper and remove them with a spatula.

08-07-2008, 07:43 PM	#591
DEEDLYNN Senior LCF Member Join Date: May 2008 Posts: 671 Gallery: DEEDLYNN	I made these things tonight and they ROCK. My batter was really thin.....but, I didn't get the "hole" in the center that everyone is talking about. I think I "microwaved" my cream cheese too long and then used the magic bullet to blend it. Ended up with more of a thin cake batter and as a result, 1/2 the recipe made 8 cheesecake muffins, rather than 6. I used: 1- 8oz block of cream cheese 1 egg 1/3 c. SF Davinici Blueberry syrup 1/4 t. of almond extract. They were simply heaven. A new staple for my house. The trick will be not overeating them. But...better to overeat them than to eat any Hostess H$#(%(@#$( HO's. LOL.