I actually made these with dried cranberries and although they were good, I think I prefer the chocolate chip version in these almost cake-like muffins.

13/4  cups Gluten-Free Bake Mix, (425 mL)
1 tsp baking powder (5 mL)
3/4  tsp baking soda (3 mL)
1/4 tsp salt (1 mL)
2 eggs
1 cup sour cream (250 mL)
Liquid sucralose to equal 1/2 cup (125 mL)
  SPLENDA® Granular
1/4 cup granulated erythritol (60 mL)
1/3  cup unsalted butter, melted (75 mL)
1 tsp vanilla extract (5 mL)
2/3  cup sugar free chocolate chips, OR (150 mL)
  dried sugar free cranberries

Preheat oven to 350°F (180°C). In medium bowl, combine Gluten-Free Bake Mix, page___, baking powder, baking soda and salt.

In food processor, process eggs, sour cream, liquid sucralose, OR SPLENDA® Granular, granulated erythritol, butter and vanilla extract.  Add dry ingredients and process 1 minute.  Stir in chocolate chips or cranberries.

Spray muffin pan with nonstick cooking spray.  Place cupcake liners in each muffin cup, press down to help them adhere. Scoop batter into 12 cupcake liners.

Bake 15 to 18 minutes, or until cake tester comes out clean and muffins are turning light brown on top.

Helpful Hint:  This batter is somewhat thick, so not to worry.  This is a very lovely, soft, moist muffin.

Yield:  12 muffins
1 muffin/choc/cranberries
201.6/161.1 calories
4.6/4.3 g protein
15.9/13.5 g fat
4.8/4.8 g carbs

For other great Low-Carb, Gluten-Free recipes by the team & me:

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