[Marianne]

Fra www.atkins.com:

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.

227 grams Atkins Quick Quisine™ Bake Mix
113 grams granular sugar substitute
1/4 teaspoon salt
118 ml sour cream
2 tablespoons butter, melted and cooled
2 tablespoons heavy cream
2 tablespoons water
2 teaspoons vanilla extract
113 grams sugar-free chocolate chips
us





1. Heat oven to 350ºF. 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 (it will be somewhat thick) in pan compartments, using about 1 rounded tablespoon per muffin.
3. Bake 15-20 minutes, or until lightly browned on top and toothpick inserted in center comes out clean. Cool muffins in pans for 2 minutes, then turn out onto wire racks to cool completely.


Toasting nuts brings out their flavor. To toast pecans, place whole in a 350 degree oven for 5-10 minutes.

Servings: 24
Yield: 24 muffins
Prep time: 10 minutes
Bake/Cook time: 15 minutes


Carbohydrates:
5 grams
Net Carbs:
4 grams
Fiber:
1 grams
Protein:
2.5 grams
Fat:
4 grams
Calories:
61