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Obesity Discussion · 07-22-07, 07:33 AM

MINI CHOCOLATE CHIP MUFFINS

Servings: 24
Prep time: 0:10:00
Bake/Cook time: 0:15:00

Calories: 61
Fat: 4 grams
Protein: 2 grams
Carbohydrates: 5 grams
Fiber: 1 grams
Net Carbs: 4 grams
1 cup Atkins Quick Quisine

Bake Mix
1/2 cup granular sugar substitute
1/4 teaspoon salt
1/2 cup sour cream
2 tablespoons butter, melted and cooled
2 tablespoons heavy cream
2 tablespoons water
2 teaspoons vanilla extract
1/2 cup sugar-free chocolate chips
1. Heat oven to 350F. 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.
A quarter-cup of ground pecans, or your favorite nut, can be
added to these muffins to make them even yummier.

07-22-07, 07:33 AM	#1 (permalink)
Obesity Discussion Administrator Join Date: Jan 2005 Location: Phoenix, AZ Posts: 7,795 Weight Statistics 8/1/2006 Start Date: 185 lb Start Weight: 152 lb Current Weight: 155 lb Goal Weight: -33 lb Weight Loss: 5/1/2007 Goal Date:	Atkins - Mini Chocolate Chip Muffins MINI CHOCOLATE CHIP MUFFINS Servings: 24 Prep time: 0:10:00 Bake/Cook time: 0:15:00 Calories: 61 Fat: 4 grams Protein: 2 grams Carbohydrates: 5 grams Fiber: 1 grams Net Carbs: 4 grams 1 cup Atkins Quick Quisine Bake Mix 1/2 cup granular sugar substitute 1/4 teaspoon salt 1/2 cup sour cream 2 tablespoons butter, melted and cooled 2 tablespoons heavy cream 2 tablespoons water 2 teaspoons vanilla extract 1/2 cup sugar-free chocolate chips 1. Heat oven to 350F. 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. A quarter-cup of ground pecans, or your favorite nut, can be added to these muffins to make them even yummier. Atkins - Mini Chocolate Chip Muffins Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to Atkins Diet __________________