I just got a notification that I have a new follower and realized that I haven’t posted in a LONG time (over a year?!?)! I kinda got into a groove with being gluten free and forgot about it. Holy cow the things I’ve learned since then! I think instead of bombarding with everything, I’ll do a little at a time. I’ll start with a recipe. It’s a recipe I stumbled upon when trying to find out how many packets of Splenda made up a cup of sugar (I was making kool-aid for my son and didn’t want to put all that sugar in).
The site that came up was a forum for low carb eaters and the poster was asking because she found a recipe for cream cheese muffins. I thought to myself, “I like cream cheese. I’ll try these.” Turns out that they are mini cheesecakes! And they’re delicious! And I’m thinking the next time I make them that I’m going to get some gluten free graham crackers and line the bottom of the muffin pan holes with a pseudo-crust. And now the recipe:
2 8oz. pks. Philadelphia cream cheese
1/2 cup Splenda
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. Sprinkle with cinnamon (optional). Bake at 350 for 20 min.
I also think I would double the recipe to make 12 muffins. They were a little thin. If you’re watching your calories, go with the original recipe but if not, go for it!
Oh and if you don’t have bagged Splenda and are using packets, 1/2 cup = 12 packets.
Have a great day!
My Gluten Free Journey 