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Mini-Chocolate Chip Muffins from the Atkins Kitchen
A quarter-cup of ground pecans, or your favorite nut, can be added to these
muffins to make them even yummier!
Ingredients:
1 cup Atkins Bake Mix *
1/4 cup granular sugar substitute *
1/4 teaspoon salt
1/2 cup sour cream
2 tablespoons butter, melted and cooled
2 tablespoons heavy cream
2 tablespoons water
1 teaspoon vanilla extract 1/2 cup sugar-free chocolate chips *
directions:
1. Heat oven to 350º F. 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.
2. 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.
3. 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.
Servings: 24
Yield: 24 muffins
Prep time: 10 minutes
Bake/Cook time: 15 minutes
Carbohydrates: 5 grams Net Carbs: 2.5 grams Fiber: 1 grams Protein: 3.5 grams
Fat: 4 grams Calories: 65
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