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Ingredients
- 1 c. Atkins Bake Mix
- 1/4 c. granular sugar substitute
- 1/4 tsp salt
- 1/2 c. lowfat sour cream
- 2 Tbsp. butter melted, cooled
- 2 Tbsp. heavy cream
- 2 Tbsp. water
- 1 tsp vanilla extract
- 1/2 c. sugar-free chocolate chips
Directions
- 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 lowfat sour cream, butter, heavy cream, water and vanilla to combine.
- Add in the lowfat sour cream mix to the bake mix mix. Stir till well combined. Mix in chips. Divide batter in pan compartments, using about 1 rounded Tbsp. per muffin.
- Bake 15 min, or possibly till lightly browned on top and toothpick inserted in center comes out clean. Cold muffins in pans 10 min, then turn out onto wire racks to cold completely.
- This recipe yields 24 muffins.
- Comments: A quarter-c. of grnd pecans, or possibly your favorite nut, can be added to these muffins to make them even yummier.
- Yield: 24 muffins
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 292g | |
| Calories 991 | |
| Calories from Fat 724 | 73% |
| Total Fat 81.74g | 102% |
| Saturated Fat 50.28g | 201% |
| Trans Fat 0.0g | |
| Cholesterol 181mg | 60% |
| Sodium 916mg | 38% |
| Potassium 510mg | 15% |
| Total Carbs 54.59g | 15% |
| Dietary Fiber 2.9g | 10% |
| Sugars 47.87g | 32% |
| Protein 9.67g | 15% |
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