Mini Chocolate Chip Muffins

Recipe Ingredients

1 cup	110g / 3.9oz	Atkins Bake Mix
1/4 cup	49g / 1.7oz	Granular sugar substitute
1/4 teaspoon	1.3ml	Salt
1/2 cup	118ml	Sour cream
2 tablespoons	30ml	Butter - melted, cooled
2 tablespoons	30ml	Heavy cream
2 tablespoons	30ml	Water
1 teaspoon	5ml	Vanilla extract
1/2 cup	99g / 3.5oz	Sugar-free chocolate chips

Recipe Instructions

Heat oven to 350 degrees. Grease two 12-compartment mini muffin pans. In a bowl, whisk bake mix, sugar substitute and salt to combine. In another bowl, whisk sour cream, butter, heavy cream, water and vanilla to combine.

Add the sour cream mixture to the bake mix mixture. Stir until well combined. Fold in chips. Divide batter in pan compartments, using about 1 rounded tablespoon per muffin.

Bake 15 minutes, or until lightly browned on top and toothpick inserted in center comes out clean. Cool muffins in pans 10 minutes, then turn out onto wire racks to cool completely.

This recipe yields 24 muffins.

Carbohydrates: 5 grams

Net Carbs: 2.5 grams

Fiber: 1 grams

Protein: 3.5 grams

Fat: 4 grams

Calories: 65

Source:
Atkins Cookbook at http://atkinscenter.com

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