Mini Chocolate Chip Muffins

Photo: flickr user inuyaki.com

Ingredients

1 cup Atkins Bake Mix

1/4 cup granular sugar substitute

1/4 teaspoon salt

1/2 cup sour cream

2 tablespoons butter melted, cooled

2 tablespoons heavy cream

2 tablespoons water

1 teaspoon vanilla extract

1/2 cup sugar-free chocolate chips

Preparation

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 sour cream, butter, heavy cream, water and vanilla to combine.

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.

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.

This recipe yields 24 muffins.

Comments: A quarter-cup of ground pecans, or your favorite nut, can be added to these muffins to make them even yummier.

Yield: 24 muffins