Mini Chocolate Chip Muffins
A quarter-cup of ground pecans, or your favorite nut, can be added to these muffins to make them even yummier!
1 cup CarbQuik*
1/4 cup Ideal No Calorie Sweetener*
1/4 teaspoon salt
1/2 cup sour cream
2 tablespoons butter, melted and cooled
2 tablespoons heavy cream
2 tablespoons water
1 teaspoon Singing Dog vanilla extract *
1/2 cup Hershey's sugar-free chocolate chips *
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.
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