Sorry I didn't see this sooner! Yes, I just mix it all together. Even if the cream cheese has been in the fridge and is cold, it is such a small amount that it blends out nicely with a fork.
firefly68
02-21-2010 11:43 AM
Quote:
Originally Posted by thistoo
(Post 3163990)
These are just like little cheesecakes! I made a batch yesterday and took them over to my sister's for movie night so I wouldn't have them in my house tempting me. My sister and BIL are doing Atkins with me, and they really enjoyed these too:
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.
I reserved a little of the Splenda to mix with cinnamon and a tsp of butter for a sort of crumble topping. I'm a cinnamon junkie so I really liked the added flavor, but a little lemon zest would have been nice too.
This sounds soooooo good to me right now. From what I can see, all the ingredients are Induction friendly. Any idea what the net carbs might be per muffin?
thistoo
02-21-2010 12:07 PM
Quote:
Originally Posted by firefly68
(Post 3164044)
This sounds soooooo good to me right now. From what I can see, all the ingredients are Induction friendly. Any idea what the net carbs might be per muffin?
I think it was 2 grams net carbs? Depends on the type of sweetener you use, of course, but w/Splenda I believe around 2 grams is correct.
