Mini Chocolate Chip Muffins
Recipe from Atkins - Phase 2

This Recipe is appropriate for Phases 2, 3, & 4 of the Atkins Diet. Join Atkins today to sign up for your Free Quick-Start Kit including 3 Atkins Bars and gain access to Free Tools and Community, as well as over 1,500 other Free Atkins-friendly Recipes.


Mini Chocolate Chip Muffins

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Servings: 24 servings
Prep Time: 10 mins
Total Time: 25 mins

 
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Ingredients
  • 1 Cup
    soy flour
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  • 1 Teaspoon
    baking powder
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  • 1/2 Cup
    granular sugar substitute (sucralose)
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  • 1/4 Teaspoon
    salt
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  • 1/2 Cup
    sour cream
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  • 2 Tablespoons
    unsalted butter, melted and cooled
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  • 2 Tablespoons
    heavy cream
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  • 2 Tablespoons
    water
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  • 2 Tablespoons
    vanilla extract
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  • 4 Ounce-weights
    sugar-free chocolate chips (1/2 cup)
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Directions
1.
Heat oven to 350 degrees F. Grease two 12-compartment mini muffin pans.
2.
In a bowl, combine soy flour, baking powder, sugar substitute, and salt.
3.
In another bowl, whisk sour cream, butter, heavy cream, water and vanilla to combine.
4.
Add the sour cream mixture to the soy mixture. Stir until well combined. Fold in chocolate chips.
5.
Divide batter (it will be somewhat thick) in pan compartments, using about 1 rounded tablespoon per muffin. Bake 15-20 minutes, or until lightly browned on top and toothpick inserted in center comes out clean.
6.
Cool muffins in pans for 2 minutes, then turn out onto wire racks to cool completely.

Nutrition information
Per serving: Net Carbs: 2 grams, Fiber: 0.7 grams, Protein: 1.4 grams, Fat: 4.5 grams, Calories: 58. Percent Daily Values are based on a 2,000 calorie diet.
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