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Discussion Starter · #1 ·
At Low Carb Friends there is a recipe for cream cheese muffins that was posted in October of 2005, and the thread is still going strong with over 32 pages of rave reviews and posts with tips and variations on the recipe.
Recipe Is Here
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Cream Cheese Muffins

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.
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I read several pages, and here are some of the more important tips I picked up:

* I don't know about nuking the cream cheese. Looks like most people just bring it to room temperature, but softening it is an important step because if it is too cold, it won't mix in well.
* This recipe sticks to muffin papers, better to skip the paper and oil the muffin tin well.
* Makes 12 using a standard size pan. (2 7/8" top diameter)
* Some say the muffins taste eggy until they have been refrigerated overnight, then they taste like cheesecake. So some only use one egg, and they say it works well with only one.
* Don't let the muffins brown. Some only baked for 10 min. others baked longer.
* Refrigerate overnight for best taste.
* Can use any flavor extract, not just vanilla.
* Many use 1/3 cup (flavor of their choice) syrup instead of the sweetener, in which case they only use 1 egg and either cut the vanilla to 1/4 teaspoon, or eleminate it.
* Some say that when using sweetener instead of syrup, the more you eat, the sweeter they seem, so some cut the sweetener in half.
* After you take these out of the oven, an indention forms on the top. That happens when the muffins cool too fast. Some like that and fill it with jelly, whip cream or whatever. Those who don't want the indention bake in a water bath and/or open the oven door and let them cool in there, then on the countertop before refrigerating.
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On page 11 of the thread, someone tweaked the cream chees muffin recipe and came up with pumpkin cheesecakes.
Recipe Is On This Page
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Pumpkin Cheesecakes

2-8 oz. pkgs. of cream cheese
1 can pumpkin
1/4 c. granulated Splenda
1/4 c. Davinci praline syrup
1/4 c. sour cream
3 eggs
1 t. cinnamon
1/2 t. ginger
1/4 t. cloves

Mix together according to original recipe on page 1 of this thread. I put about 1 teaspoon crushed pecans in the bottom of my paper muffin cups. I baked at 350 for 20 minutes and left in oven with door open until they had cooled. When I removed them from the oven and they were cooled I took them all out of the muffin papers and they came out beautifully leaving no residue behind. After refrigerating, the texture was very creamy like pumpkin pie.
This made 24 muffins and I figure approximately 2 carbs per muffin.
 

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Oh this looks great - and so simple. I got a huge box of cream cheese at Costco, and while I eat a fair amt of it, it really has been overkill. Now I have another way to eat it! Wonder how well these would freeze?
 

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These are a must-have - as soon as I can get the oven cranked up. Gotta make Optimist Crackers today too.

If anybody finds a sale on cream cheese - buy me about 50 pounds! :D This is getting serious - a year ago going into the holiday season, my local grocery sold the 8oz bricks for 50¢ on sale . . . now there hasn't been a sale anywhere for ages, and regular price is nearly $2! I'll likely starve to death if I can't afford cream cheese! :(
 

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Discussion Starter · #4 ·
Wonder how well these would freeze?
It is similar to freezing cream cheese, they are crumbly when defrosted, but some freeze them anyway. That won't be a problem around here, we can hide a dozen in 3 days. Lots of people make half batches, some make 2 half batches at the same time and season them differently.
 

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Okay, I made a batch (thank you Costco for bulk cream cheese) and they are great!

I used just one egg, my usual sweetening mix of erythritol and a couple drops of Splenda, and more vanilla. I baked <20, cracked oven door and let cool. I ate 4 before they made it to the frig, so need to be careful w/ portion control. They say they're better cold? Uh oh. In my defense, at 12 they're small and it was my lunch.

Thanks Gizmo!
 

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I made these this afternoon and a half recipe filled my 12 small cup pan. They are really good and a friend who came by split one with me just to see how they tasted and now wants the recipe. In that size, they'd be quick and easy for holiday treats. I cut the Splenda a bit from 1/4 c. as I'm not really a sweets person, and they were still very sweet.

Thanks Gizmo for the recipe!
 

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:bump2:

I used to make these all the time and took a year's break for some reason. Don't know why. Maybe I OD'ed on them. To make up for it, two dozen are in the oven :D

But - they are the easiest, tastiest, little cheesecakes ever - and are a wonderful treat for when you want to boost your fat, and even when you don't.

Thanks again for the original post, Gizmo!
 

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got here a question about the sugar used for this recipe.
It says Splenda but splenda has I believe has sugralose.
I didn't know this till this morning when I went to make the muffins
that STEVIA also has carbs in them as does turvia.
Soooooo what is left to use and what does others use?
I was so looking forward to something different this morning :(
 

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got here a question about the sugar used for this recipe.
It says Splenda but splenda has I believe has sugralose.
I didn't know this till this morning when I went to make the muffins
that STEVIA also has carbs in them as does turvia.
Soooooo what is left to use and what does others use?
I was so looking forward to something different this morning :(
Powdered Splenda has Maltodextrin to bulk it up. On the package it says less than 1 carb, but that's for only one packet. Liquid Splenda does not contain the Maltodextrin and is one of the sweeteners Dr. Bernstein recommends. I have been using EZ-Sweet which is liquid Sucralose and have not noticed any effect on my BG. I mentioned on another post that truvia shows 3g of carbs per packet and was told that although they are required to list them they are not digestible carbs. I have used truvia in my coffee and not noticed any increase in my BG. There are other substitutes I have not tried yet.
 

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No flour - really. We can't eat wheat or any other grains. They all spike our blood sugar too high. Grains are the first thing you should give up if you are serious about controlling diabetes. Corn, wheat, rice, oats . . . all of 'em.
 

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cream cheese muffins, what happened!?

I made them just as the recipe said and this is how they came out.
I'm afraid to eat them, maybe bird food? squirrels? my puppys?
what am I suppose to do because I heard some say to wait over night and put in the fridge or what?
 

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I made them just as the recipe said and this is how they came out.
I'm afraid to eat them, maybe bird food? squirrels? my puppys?
what am I suppose to do because I heard some say to wait over night and put in the fridge or what?
I just tasted one and it tasted pretty good but very sweet and soupy. I wonder if not cooked all the way now. are they ok to throw in microwave to finish cooking? I'm very paranoid about the eggs in them.
 
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