Sun, Oct-31-10, 09:48
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Senior Member
Posts: 360
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Plan: No Whites/No Grains
Stats: 275/250/165
BF:
Progress: 23%
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Quote:
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Originally Posted by ringamajig
I made these the other day, I added 2 heaping tbs of sour cream to my batter which thined it out some and IMHO made the muffins more creamy. I divided the batter and put lemon extract in half and in the other half I used pumpkin pie spice, fresh ground nutmeg and cinnamon. I did not have any pumpkin to use, however, I think that they tasted just like pumpkin cheesecake with just the spices.
Next time, maybe today,  I am going to add PB & melted bakers choc for a Reece's type cheesecake. YUM
These are a keeper in my recipe box.
Rox |
I add lemon juice as well to my recipe, 1/2 tsp for the entire batch. I find it makes it taste just like real cheesecake. I also use Stevita granular stevia instead of sweetener, about 1/2 tsp and it is just right, not too sweet or anything. It is great to be able to manipulate these recipes for excitement and variety, I am going to try that peanut butter. How would you go about adding that, how much and do you microwave it first to soften it?
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