I tried the deep dish pizza quiche last weekend and realized that the base could be used in a variety of foods.

Here is a sweet variation:

3 oz softened cream cheese
4 eggs
1/3 cup heavy cream
1 tbs Cinnamon
1/4 to 1/3 cup Splenda granular

My muffin pan has 6 cavities.
I use enough shredded cheese (I use mozzarella /cheddar mix) to cover 1/4" deep each cavity.

I place cream, cream cheese, eggs, cinnamon and Splenda in food processor till smooth.

Spray 6 cavity muffin pan with oil
Put shredded cheese 1/4" deep in muffin pan cavities and pour egg mixt. over
Bake at 375 for 30 minutes
Allow to cool a few minutes
Spread with peanut butter if desired. (I did)

I was always a Little Debbie Oatmeal Creme Pie addict and this satisfies that same desire.

Hope you like it,
Johnie

Mozz/cheddar cheese in a cinnamon dessert??

This sounds amazing! Thanks so much for posting it.

cornick, im with ya on this one--but i won't knock it til i try it!
LeShai

It's probably one of those "cheddar cheese with apple pie" kinda deals, but I'm not into that either. I'm weird like that, don't like to mix foods. No fruit with meat, that kinda thing. Cranberry sauce with turkey? I just don't get it, but that's just me.

Kristi

Kristi,
I understand completely. I'm not as fanatic about eating those types of things together as i am about them not touching each other--i would prefer each food to have it's own little dish. Seems kinda kooky i know but i've always been that way. who knows, may try this and love it!

LeShai

I thought of these more like a breakfast treat, so maybe that's why I didn't mind the cheese.

One problem, though. I made these this morning but the bottoms were kind of soggy. I'm not sure how to fix this. They're currently in the toaster oven, browning the bottoms, but does anyone have any ideas?

I'm not sure how they're supposed to turn out. They puffed up really nice in the oven, then shrank when I took them out. I liked the way they looked puffed up. Think maybe a little leavening agent would help, or would that make them rise too much?

You don't know what you're missing, doubters! These tasted kind of like popovers to me - with a touch of sf jelly they were incredible!

Next time I'm doubling the batch.

Very tasty! Made the recipe with ¼ cup splenda and they were a terrific breakfast.

Best of all, came out to 2 carbs per “muffin” according to Master Cook.

~Saffa

well, these little muffins are in the oven as we speak. i have behaved myself well all weekend--in spite of a dinner at a mexican restaurant, a pancake breakfast (that i had to cook for) and all sorts of temptations. i thought this might be my treat for the end of the week!

mine kind of puffed up and then shrunk when coming out of the oven. i am not wild about them, but the more i actually take time to taste them, the more i think i enjoy the flavor. it's something a little different, and it is kind of satisfying. i especially like the cinnamon flavor! for two carbs, it is quite satisfying! (hope your numbers are right!)

Mine turned out soggy on the bottom also so if you find a solution let me know.

I took them out and put pb in the middle of two of them. Very good!! I am thinking that if I were to put a sausage patty and an egg in the middle they'd taste just like a McGriddle.

I made these and doubled the recipe because my muffin pan is for 12 muffins, but I ended up with 18 muffins (my muffin size must be much smaller). Doubling the recipe I used 1/4 cup erhythritol and 1/4 cup splenda and they were really good. I little heavy consistency, but very good and I ate them warm out of the oven with nothing. Mixing the splenda and erhythritol together probably makes the carb count much lower because for 18 muffins I only used 1/4 cup of splenda and erhythritol is 0. I also used only mozarella cheese in the muffin wells, and 8 oz cream cheese because I just had the 8 oz size, and I didn't want to try to figure what 2 ozs would be. They had no cheesy taste all, just sweet and cinnamony. These were very good.

i have been ready to kill for a peanut butter sandwich, this will be just the ticket

I just made a half recipe of this without peanut butter. I used two ounces of mozzarella cheese.

It was yummy and good, but it wasn't a cinnamon bun. It was like bread pudding! I'll probably make this again, adding fried chayote "apples" to make apple bread pudding.