CHOCOLATE
CHIP SOUR CREAM MUFFINS
I actually made these with dried
cranberries and although they were good, I think I prefer the chocolate chip
version in these almost cake-like muffins.
13/4 cups Gluten-Free Bake Mix, (425 mL)
page___
1 tsp baking powder (5 mL)
3/4 tsp
baking soda (3 mL)
1/4 tsp salt (1 mL)
2 eggs
1 cup sour cream (250 mL)
Liquid sucralose to equal 1/2 cup (125 mL)
SPLENDA® Granular
1/4 cup granulated erythritol (60 mL)
1/3 cup
unsalted butter, melted (75 mL)
1 tsp vanilla extract (5
mL)
2/3 cup
sugar free chocolate chips, OR (150 mL)
dried sugar free cranberries
Preheat
oven to 350°F
(180°C). In medium bowl, combine
Gluten-Free Bake Mix, page___, baking powder, baking soda and salt.
In food processor,
process eggs, sour cream, liquid sucralose, OR SPLENDA® Granular, granulated erythritol, butter and vanilla
extract. Add dry ingredients and process
1 minute. Stir in chocolate chips or
cranberries.
Spray muffin pan with
nonstick cooking spray. Place cupcake
liners in each muffin cup, press down to help them adhere. Scoop batter into 12
cupcake liners.
Bake 15 to 18 minutes,
or until cake tester comes out clean and muffins are turning light brown on
top.
Helpful Hint: This batter is
somewhat thick, so not to worry. This is
a very lovely, soft, moist muffin.
Yield: 12 muffins
1 muffin/choc/cranberries
201.6/161.1
calories
4.6/4.3
g protein
15.9/13.5
g fat
4.8/4.8
g carbs
For other great
Low-Carb, Gluten-Free recipes by the team & me:
Support your team, buy Low-Carbing Among
Friends cookbooks at: