CARBQUIK CHEDDAR BUNS
3 ounces cream cheese, softened
2 tablespoons parmesan cheese, the kind in a can
2 teaspoons granular Splenda
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
3/4 cup Carbquik
1/2 teaspoon baking powder
2 ounces cheddar cheese, shredded, 1/2 cup
In a medium bowl, whisk together the cream cheese and eggs until smooth. Whisk in the remaining ingredients except the cheddar cheese until a smooth batter forms. Stir in the cheddar cheese with a spoon. Spoon into 6 greased muffin top pan cups. Bake at 350º for about 15-17 minutes, or until golden brown and not too dark on the bottoms. Remove from the pan and cool completely on a rack. With a long, thin knife, carefully slice each bun in half, following the dark line around the circumference. Although they are thin, these are sturdy enough to use for hamburgers, sandwiches or sloppy joes.
Makes 6 servings
Can be frozen
Per Serving: 162 Calories; 13g Fat; 9g Protein; 8g Carbohydrate; 6g Dietary Fiber; 2g Net Carbs
I tweaked a bun recipe from my friend, Nancy, to use ingredients I had on hand. I started by only making a half batch to fill just one muffin top pan. Instead of mozzarella cheese, I used up some cheddar cheese. I had 3 ounces of cream cheese left in an open package so I used that instead of the 4 ounces her version called for. I kept the spices pretty much the same, but omitted the clove of garlic. One major change was to whisk the batter in a bowl rather than use a food processor, which simplified the method dramatically and saved on a lot of cleanup. Tonight I will be using these for some Sloppy Joes.
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