Wednesday, July 4, 2012

Chocolate Chip Cheesecake Muffins

Recipe Category: Dessert: Chocolate Chip Cheesecake Muffins: By Missy Lapine 

Ahhhhhh, cheesecake. The ultimate indulgence usually jam packed with fat and calories. Missy's sneaky version is loaded with calcium-a nutrient that most grade school children and teens aren't getting enough of. This healthy muffin has calcium stuffed cheese, white beans, wheat germ, and flax seed. These creamy cupcakes probably won't last long once they emerge from the oven; eight of ours disappeared within several hours. Instead of using a Nilla Wafer, we like making the crust which provides a crumbly goodness at the bottom of the muffin holder. 
Pictures are featured below!!!

*Below I have listed a rough copy of Missy Lapine's Chocolate Chip Cheesecake Muffins. Remember that this isn't an exact copy of the recipe, but you can get the full copy in Sneaky Fitness, written by Missy Chase Lapine and Larysa Didio. In addition, I have also given the White Bean Puree and Graham Cracker Crust also used in this recipe.

White Bean Puree: (To make about 1 cup of puree)

Supplies You Will Need:
1 15 ounce can of white beans (great northern, navy, cannellini) 
2 to 3 tablespoons water

Drain the beans and pulse in the bowl of a food processor. Add two tablespoon of water to make it smoother. Since you are pureeing beans, you may have to stop occasionally to push the bean contents to the bottom. The aim of this puree is the consistency of peanut butter. This puree can be stored in the refrigerator for three days, or in the freezer for months.

Graham Cracker Crust: (makes roughly 1 crust of 1 cup)

Supplies You Will Need:
1/2 graham cracker crumbs
1/4 cup ground flax seed
1/4 cup wheat germ
1/2 teaspoon cinnamon
3 tablespoons butter, melted

Combine all ingredients in a bowl and use as directed in the recipe below.

Chocolate Chip Cheesecake Muffins: (Makes 12-14 muffins)

Supplies You Will Need:
12 small round cookies, like Nilla Wafers, or the Graham Cracker Crust above
8 ounces light cream cheese, at room temperature
1 large egg
2 egg whites
2/3 White Bean Puree which you made earlier
1 cup part-skim ricotta cheese
1 tablespoon (we used half that amount since it is strong) pure vanilla extract
3/4 cup sugar
1/2 teaspoon salt
2 tablespoons all purpose flour
2 tablespoons semi-sweet chocolate chips

 Sneaky Tip:
Vanilla extract is great for all baking, however, it can be a bit strong. For this recipe, we cut the amount in half so it would be less strong.

Preheat the oven to 350 degrees, and line a muffin tin with 12 muffin holders. At this point, either drop a cookie into each cup, or press about a tablespoon of crust into the bottom of the cup. Place the remaining ingredients (except crust, cookies, and chocolate chips) in a blender or food processor and puree on high until a very smooth batter is formed. Fill each prepared muffin cup with about 1/4 cup of the batter. Drop a few chocolate chips in, and place in the oven for 37-40 minutes, or until golden brown and the center of each muffin is set. Chill for 30 before serving for a cheesecake texture.

Thanks for viewing this recipe by Missy Lapine! You can find other recipe in the book series on Amazon, Ebay, and local bookstores everywhere! This recipe was taken from Sneaky Fitness. Thanks and enjoy in good health.
Thank you-
Grace Gilbert
Below are pictures!

The Graham Cracker Crust!

The Cheesecake Batter!

The Muffins in Their Tins!

The Finished Product!

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