Remember my Mmmmm Muffins? Recipe using the New Bake Mix

Here is the recipe using the Splendid Gluten-Free Low-Carb Bake Mix  - I added an extra egg.  I think that was the only change.  This is a delicious muffin - the spices and flavoring are perfect!

CINNAMON CHOCOLATE CHIP MUFFINS

Lovely muffins!  I’ve used a combination of raisins snipped in half and chopped walnuts in these muffins too, but that pushes the carbs up.

2¹/₄ cups Gluten-Free Bake Mix, (550 mL)

  page___

Liquid sucralose to equal ¹/₂ cup (125 mL)

  SPLENDA^® Granular

¹/₄ cup granulated erythritol (50 mL)

2¹/₂ tsp baking powder (12 mL)

2 tsp cinnamon (10 mL)

¹/₂ tsp baking soda (2 mL)

¹/₄ tsp salt (1 mL)

1 cup Hood Calorie Countdown Milk, OR (250 mL)

  Carolyn’s Low-Carb Milk, page___

¹/₄ cup olive oil (50 mL)

3 eggs

2 tsp vanilla extract (10 mL)

²/₃ cup sugarless chocolate chips (150 mL)

Preheat oven to 350°F (180°C). In food processor, combine Gluten-free Bake Mix, page___, liquid sucralose, erythritol, baking powder, cinnamon, baking soda, salt, Hood Calorie Countdown Milk, OR Carolyn’s Low-Carb Milk, page___, olive oil, eggs and vanilla extract.  Process the batter about 1 minute, scraping the sides once.  Stir in chocolate chips.  Fill 12 greased muffin cups ²/₃ full and bake 20 minutes, or until cake tester comes out clean. Allow to cool slightly before removing muffins.  Keep at room temperature in an airtight container for up to two days, then refrigerate or freeze.

Variation:  Cinnamon Nut Muffins:  Use chopped walnuts instead of chocolate chips for a lovely breakfast muffin. (5.1 g carbs)