Saturday, November 7, 2020

CHOCOLATE CHIP SOUR CREAM MUFFINS





 CHOCOLATE CHIP SOUR CREAM MUFFINS

Even chilled these muffins are great.  Full of delicious chocolate and the sour cream gives the muffins a lovely texture.  Great use of sour cream!

 

13/4 cups Gluten-Free Bake Mix 2, OR (425 mL)

  2 cups Keto Bake Mix (500 mL)

1 tsp baking powder (5 mL)

3/4 tsp baking soda (3 mL)

1/8 tsp salt (0.5 mL)

2 eggs

1 cup sour cream (250 mL)

1/3 cup butter, softened (75 mL)

Liquid sweetener (sucralose or stevia) to equal 1/2 cup sugar (125 mL)

1/3 cup granulated erythritol (75 mL)

1 tsp vanilla extract (5 mL)

1 cup sugar-free chocolate chips, OR this one (250 mL)

 

Preheat the oven to 350°F (180°C). 

In medium bowl, combine Gluten-Free Bake Mix 2, OR Keto Bake Mix, baking powder, baking soda and salt.

In bowl with mixer or in food processor, mix eggs, sour cream, butter, liquid sweetener, erythritol and vanilla extract.  Add dry ingredients; mix.  Stir in chocolate chips.  Fill 12 greased muffin cups and bake 15 to 18 minutes or until a knife or cake tester comes out clean.  Allow to cool completely before removing the muffins.  They should be refrigerated after 12 hours.

Yield:  12 servings

1 serving

222.7 calories

4.8 g protein

17.0 g fat

0 g fiber

5.0 g net carbs


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