Cheesecake-poppy seed muffins (recipe)
| Cheesecake-poppy seed muffins (recipe) | |
|---|---|
| Name | Cheesecake-poppy seed muffins |
| Ingredients | Cream cheese • Milk • Eggs |
| Cooktime (in hours) | 0.333333333 |
| Preptime (in hours) | 0.25 |
| Totaltime (in hours) | 0.583333333 |
| Keto friendliness | Keto friendly |
| Calories | 86.9 |
| Fat | 8.4 |
| Protein | 2.1 |
| Carbohydrate | 1 |
| Fiber | 0 |
| Net carbohydrates | 1 |
| Sugar | 0.1 |
| Saturated fat | 2.8 |
| Cholesterol (mg) | 45.2 |
| Sodium | 40.1 |
| Yield | 12 muffins |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Cheesecake-poppy seed muffins (recipe) is a keto friendly food item with net carbohydrates of about 1-2 per serving.
Cheesecake-poppy seed muffins (recipe) image(external)
Recipe instructions
- Heat oven to 425 ?F.
- Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups.
- Squeeze Glaze packet (from muffin mix) about 10 seconds (do not microwave). Cut off tip of 1 corner of packet with scissors. In small bowl, stir together cream cheese and about half of the glaze. Reserve remaining glaze for topping.
- In medium bowl, stir Muffin Mix, milk, oil and eggs just until blended (batter may be lumpy). Place 1 tablespoonful of batter in each muffin cup. Top batter in each cup with about 1 teaspoon cream cheese mixture. Divide remaining batter among muffin cups (each about two-thirds full).
-
Bake17 to 22 minutes or until golden brown and tops spring back when lightly touched. Cool 5 minutes; remove from pan. Cool 5 minutes longer. Drizzle remaining Glaze over muffins; serve warm. Refrigerate any remaining muffins.
Food tags
Breads,, Easy
Cheesecake-poppy seed muffins (recipe) details
Time:
Prep Time in Hours and Mins:35M
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Contributors: Prab R. Tumpati, MD
