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
Cream Cheese Muffins
2 8oz. pks. philadelphia cream cheese
1/2 cup sweetener (I use spenda)
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 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.
On page 11 of the thread, someone tweaked the cream chees muffin recipe and came up with pumpkin cheesecakes.
Recipe Is On This Page
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
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.