Double Chocolate Muffin
Recipe - Courtesy of Dixie USA
- 1 cup Carb Counters Bakesquick
- 2/3 cup Sugar Not Spoonful Natural Sugar Replacement with Fiber
- 1 large egg
- 1/3 cup sour cream
- 1/4 cup Cocoa powder
- 6 Tablespoons Carb Counters Semi Sweet Chocolate Chunkies - chopped (or sugar free chocolate chips)
- 2 Tablespoons melted butter
Preheat oven to 350 degrees. Spray a 6 tin muffin pan with non-stick coating.
In medium sized bowl, mix Bakesquick, Sugar Not Spoonful, and cocoa. For crumble topping, remove 1 Tablespoon of the dry mix, place in a cup and add 1 teaspoon butter. Mix with fork to crumble and set aside. Add egg, sour cream and remaining butter to dry mix in bowl. Add 1/2 cup plus 1 Tablespoon water and stir with spoon until well blended. Stir in chocolate pieces. Spoon into muffin tins. Muffin tins will be full. Sprinkle crumbled topping over muffins and bake for 18-20 minutes until tops are raised or until toothpick comes out clean when placed in center. May be stored at room temperature for a day, then keep refrigerated. Muffins may be frozen for up to 2 months. 5 net carbs per muffin.
For Mocha Muffins: add 1 teaspoon of instant coffee powder and use cold brewed coffee in place of the 1/2 cup + 1 Tablespoon water used in the recipe.
For Espresso Muffins: add 2 teaspoons of espresso powder.
For Chocolate Nut Muffins: add 1/4 cup chopped nuts