Low Carb Choc Chip Muffins
1 pack of Low Carb Vanilla Cupcake Mix
- 2 eggs
- 1 cup milk of choice
- 70g butter, melted
1/2 cup 98% Sugar-Free Choc-Chips (100g)
Preheat oven to 180 degrees and prepare a cupcake tray and cases with 12 wrappers. Spray the wrappers well (we used coconut oil spray).
- Add the contents of the pack to a large bowl.
- 3In a seperate bowl combine the melted butter, milk and eggs and then add this to the dry mix.
Sprinkle in the choc-chips and mix through gently, spreading them through evenly.
- Portion out the mix evenly into the cupcake cases.(optional - extra choco chips on top)
Bake muffins on 180 deg for 20 minutes or until just golden.
STORAGE - CAN BE STORED IN THE FRIDGE FOR UP TO 5 DAYS.
We always use unsweetened almond milk in our baking.
Calories 183, Protein 6.2 grams, Fat 14 grams, Saturated Fat 8.3 grams, Carbs 5.1 grams, Sugar 0.8 grams, Sodium 127 milligrams