Ingredients:
2 cups of Atkins Baking Mix
3 teaspoons baking powder
10 packets (1g each) of Splenda®
2 tablespoons salted butter, softened
2 eggs
1 cup sour cream
*Add blueberries if desired
Directions:
Pre-heat oven to 350°F.
Blend all dry ingredients together in a large mixing bowl.
Add wet ingredients with a spoon or spatula and mix thoroughly. Mix in blueberries if using.
Lightly coat mini muffin tins with non-stick vegetable oil spray (or add paper mini muffin cups).
Spoon dough mixture into mini muffin tins.
Bake at 350° F for 18-22 minutes or until done.
Recipe makes 24 mini muffins.
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