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Old 10-04-2007, 10:24 AM   #391
ayaush
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OK CAN I JUST SAY THANKYOU THANKYOU THANKYOU FOR WHO EVER POSTED THIS RECIEPE, I JUST MADE THEM ONLY 1/2 THE ORIGINAL ING.
CAUSE ONLY HAD 1 PACK OF CR. CHEESE, BUT BIY ARE THESE GOOD. SOME OF THE BROWN TOP ONES I PUT WITH THAT SUGAR FREE SYRUP CHOCLATE, BUT IT BURNED A BIT BUT DIDNT MATTER UNREAL!!


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Old 10-04-2007, 10:39 AM   #392
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I made a half-batch in mini muffin pans last weekend - got 12 little bite-sized muffins, they only took 10 minutes to bake at 325* (convection oven) and as soon as I pulled them out, I put about 1/2 teaspoon of SF strawberry jam on top of each one. Refrigerated and boy they were soooo gooood! DH loved them.
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Old 10-04-2007, 01:58 PM   #393
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Ayaush it looks like you didn't use liners in your muffin pan. Did the muffins release easily?
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Old 10-05-2007, 06:07 AM   #394
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Ayaush it looks like you didn't use liners in your muffin pan. Did the muffins release easily?
I made the muffins a couple of nights ago in a good quality, non-stick muffin pan, without the liners, thinking I didn't need them, and mine did stick. I had a difficult time getting them out of the pan. A couple of them crumbled right up. The others I had to scrape a knife around the edges to get them out of the pan with minimal crumbling. I would suggest using the liners. I know I'll definitely use them next time.

With that said, they were still VERY delicious. Like mini cheesecakes. I made them before with vanilla extract, this time I used lemon extract. I much prefer them with the lemon instead. They were awesome with my cup of morning coffee.
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Old 10-05-2007, 07:07 PM   #395
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hello , mine didnt stick i put that spary and let them cool of fand they just came out.
I just got lots more of the ingre. my familt loved them.
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Old 10-07-2007, 12:32 AM   #396
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Anyone tried the liquid stevia sweetners yet?
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Old 10-07-2007, 06:09 AM   #397
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these sound great going to make some today!!
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Old 10-07-2007, 11:11 AM   #398
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I made a double batch last night and used 3 eggs instead of the 4 eggs called for. I also used WheyLow as the sweetner. My calculations came out to 175 cals per cupcake and 4 carbs.

Hubby says he prefers the 4 eggs and the slightly crumbly texture to the creamier texture of the 3 eggs in the double batch.
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Old 10-08-2007, 09:29 PM   #399
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[COLOR="DarkOrchid"]Anyone know what to add to make chocolate ones? I have cocoa powder and chocolate Artisan syrup and think that would taste wonderful!!![/COLOR]
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Old 10-08-2007, 10:45 PM   #400
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[COLOR=Red]I love Chocolate!!!! But I made these into chocolate ones last week. I have to admit, I don't like them nearly as well.

I only made half a batch. I added (if I remember correctly) 1/4 cup cocoa to it. They still don't really taste chocolaty to me. And I know that adding more wouldn't really help. I had read on another site where they added half that amount of cocoa, and they were talking about how good & chocolaty they were. But I was very disappointed. You will probably need extra sweetener if you add the cocoa too. Sorry, I've forgotten now just what else I added (sweetener, DaVinci syrup, etc.).

Everyone has different tastes, so you might love them.

[/COLOR]
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Old 10-09-2007, 08:18 AM   #401
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I made a mocha variety. Added a tsp of coffee extract, a tbsp of cocoa, and just a bit of espresso powder. They were really good. I do find that when I make them with the cocoa, they are better just a bit warmed up, so I take one out of the fridge about 15 minutes before I want to eat it. It softens up a bit and is less crumbly. The creaminess works better with the chocolate flavor, I think.
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Old 10-09-2007, 02:08 PM   #402
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Somebody posted that they pushed a square of dark or SF chocolate into each muffin before baking. That might be even BETTER than trying to make a chocolate batter!
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Old 10-09-2007, 02:57 PM   #403
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Originally Posted by Charski View Post
Somebody posted that they pushed a square of dark or SF chocolate into each muffin before baking. That might be even BETTER than trying to make a chocolate batter!
[COLOR=Red]I think I would probably like that better. [/COLOR]
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Old 10-09-2007, 03:47 PM   #404
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I know, I would too, Billie! Post what you think if you do it!
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Old 10-09-2007, 05:28 PM   #405
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Um, ok, I just realized that I don't have a muffin pan - AND I'M 36 YEARS OLD! Who knew? What else could I try cooking it in? Maybe an 8x8 pan and cutting it into squares? Other suggestions anyone?
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Old 10-09-2007, 05:30 PM   #406
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Do you have custard cups? I might make half a recipe and use those.

You COULD try it in the 8 x 8 but you'll have to let US know how it turns out! LOL!
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Old 10-09-2007, 05:44 PM   #407
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Ok, here's what I did, I put 9 cupcake liners inside of the 8X8 pan - I ate two heaping spoonfuls of the remaining batter and let my kid eat the rest. This means, I'll have to wait to try the cooked version in the morning - but just the batter was creamy smooth goodness - true comfort food - something I've been missing TERRIBLY since going low carb! I LOVE THIS SITE! And Charski, I'll let you know how my muffins turn out - I think they'll be fine, if a bit misshapen, LOL
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Old 10-09-2007, 07:59 PM   #408
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Quote:
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Um, ok, I just realized that I don't have a muffin pan - AND I'M 36 YEARS OLD! Who knew? What else could I try cooking it in? Maybe an 8x8 pan and cutting it into squares? Other suggestions anyone?
[COLOR="DarkOrchid"]LOL! I could send you one of ours!! We have (2)12 cup and (1)6 cup in metal, a 12 cup in silicone and 24 indiv. silicone cups! If you go buy a muffin pan i highly reccomend silicone!! Just spray very lightly and they are the easiest thing to clean!

I will be making chocolate muffins tomorrow. I had to wait for the heat wave to go away since I let mine cool in the oven with it open a few inches after they are done cooking and that tends to heat up the kitchen a little bit.[/COLOR]
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Old 10-09-2007, 09:09 PM   #409
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I know, I would too, Billie! Post what you think if you do it!
[COLOR=Red]That may be a while, as I just baked those chocolate ones a few days ago, and I'm still eating on them.
I really don't like to cook, so I sometimes keep wanting to try something for quite some time before I finally give in ad do it. LOL
And gotta figure out what chocolate I want to try puttin inside, if/when I decide to try it.

Maybe someone else will try them before I do, and report their thoughts about them.

Oh, by the way, I baked mine in individual silicone cupcake cups in the microwave.
[/COLOR]
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Old 10-10-2007, 10:00 AM   #410
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[COLOR="DarkOrchid"]Ok here's the chocolate version I made today. I still have them cooling. I leave them in the oven with the door open for an hour then countertop coo them for another hour before taking them out of the muffin cups. I will have one later after they go in the fridge and get cold.

Will be making Kevins Simple Coconut Cookies also today! I'm so glad the weather cooled off!! [/COLOR]
Attached Images
File Type: jpg chocolate muffins1.jpg (81.4 KB, 105 views)
File Type: jpg chocolate muffins2.jpg (89.5 KB, 77 views)
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Old 10-10-2007, 12:32 PM   #411
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How did you make the chocolate ones?? Recipe please!! I made a chocolate fluff yesterday. Used cream cheese and beat it until smooth. Then added whipping cream, 5 pkgs splenda, 3 tbs of cocoa powder. It was really good. Like Chocolate Mouse.
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Old 10-10-2007, 01:34 PM   #412
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[COLOR="DarkOrchid"](2) 8 oz pkgs cream cheese ( I put them in the s/s bowl from the mixer in the oven as it is heating up to make it really soft)
1/4 cup splenda
1/4 cup artisan chocolate SF syrup
2 eggs ( I think I could have used 3)
1/2 tsp vanilla extract
2 1/2 tbs cocoa powder

Mix well. Pour into muffin pan, or cups. Bake 18 minutes.Turn off oven and open door a few inches. Let cool that way for 1/2-1 hours. Take out of oven and cool on counter for 1/2-1 hour. Refrigerate.

They came out a tad bit dry thats why I prob could have used an extra egg. I will keep it in mind for the next time. [/COLOR]
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Old 10-10-2007, 01:46 PM   #413
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Thanks... I will be trying these!
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Old 10-11-2007, 06:48 AM   #414
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[COLOR="DarkOrchid"]oops, I forgot I put 2 scoops protein powder in there too! Thats another reason they are drier than usual.[/COLOR]
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Old 10-12-2007, 10:19 AM   #415
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I'm trying the originally posted recipe now. I don't have any muffin liners so I'm a bit nervous about them sticking. I am using a good quality non-stick muffin pan with no stick spray. So hopefully that will help. I'm too excited about trying this recipe to wait any longer. My batter is a little lumpy..I hope that's okay.
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Old 10-12-2007, 10:39 AM   #416
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Diana, when they come out of the oven, let them sit on the counter for about 10 minutes, then run a knife around the edges - it loosens them from the tin and keeps them from cracking/shrinking in the middle so much, because they're not trying to pull free on their own! LOL!

Then I refrigerate them, and remove when thoroughly chilled.
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Old 10-12-2007, 03:26 PM   #417
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Just finished eating my second batch. Time to made some more.

Next time... flavors!
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Old 10-12-2007, 03:30 PM   #418
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I just saw this thread and after reading this recipe, I am SO making these!!!!
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Old 10-12-2007, 05:13 PM   #419
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Old 10-13-2007, 08:20 PM   #420
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I have a similar recipe to the original one - but it only called for 1 egg. Everything else seemed to be the same.

I had to go and change even more though... Instead of using granular splenda this time, I used all da vinci raspberry. They poofed way up over the tops of the muffin cups in the oven, but dropped down flat as they cooled, with no depression in the top. (didn't do the water bath either - so it must be the da vinci, in spite of only using one egg) I cooked them a bit longer than recommended, because they weren't anywhere near done after the recommeded 20 minutes. The batter was definitely a lot thinner than the last time I made it, when I used granular splenda, so that's why it took an extra 10 minutes to bake. The tops were slightly browned on some of them, but I don't mind - I really prefer a slightly crumbly/creamy texture to my cheesecake, and I know that the longer I let it cook, the more it will develop that texture that I like.

I had just bought some silicone muffin cup liners at walmart this week, so I tried using those on a flat pan instead of using the nuisance-to-wash muffin pan. I also sprayed the silicone liners before using, so the muffins pop out easily, no sticking at all.

Now, here's something I will probably experiment with:

While I was ladling the batter into the muffin cups, some of the batter fell on the pan and cooked hard... Made tasty, crispy bits.

I'm wondering if thin layers of this batter would make good crispy cookies. I"ll have to try that next time, just take a little of the batter and spread it in a couple cookie-sized rounds on a baking sheet, just to see how they turn out.
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