Mmmm Gluten-free Muffin Recipe

These are actually a photo of my muffins made with the Ultimate Gluten-free Bake Mix and flax option.  I  used raisins (not recommended due to carbs being too high) as I ran out of sugarless chocolate chips. 

Lovely texture to these muffins.

Text Box: Yield:   12 servings
1 serving
223.8 calories
5.1 g protein
16.9 g fat
6.2 carbs21/4 cups Ult. GF Bake Mix, (550 mL)
  OR Splendid Gluten-Free Bake Mix, OR
  OR Splendid Low-Carb Bake Mix
1/2 cup SPLENDA® Granular Liquid
  Sucralose equivalent (125 mL)
1/4 cup granulated erythritol (50 mL)
21/2 tsp baking powder (12 mL)
2 tsp cinnamon (10 mL)
1/2 tsp baking soda (2 mL)
1/4 tsp salt (1 mL)
1/2 cup whipping cream (125 mL)
1/2 cup water (125 mL)
1/4 cup olive oil (50 mL)
2 eggs
2 tsp vanilla extract (10 mL)
2/3 cup sugarless chocolate chips (150 mL)

Preheat oven to 350°F (180°C). In food processor, combine Ultimate Gluten-free Bake Mix, page___, Liquid Sucralose, erythritol, baking powder, cinnamon, baking soda, salt, whipping cream, water, olive oil, eggs and vanilla extract.  Process about 1 minute, scraping the sides once.  Stir in chocolate chips.  Fill 12 greased muffin cups 2/3 full and bake 20 minutes, or until cake tester comes out clean. Allow to cool slightly before removing muffins.  Keep at room temperature in an airtight container for up to two days, then refrigerate or freeze.

Variation:  Cinnamon Nut Muffins:  Use chopped walnuts instead of chocolate chips for a lovely breakfast muffin. (6.3 g carbs)