No Sugar Baker’s Chocolate Chip Muffins

Ingredients:

3 C. Flour or Almond Flour
4 t. Baking Powder
½ t. Baking Soda
1 t. Salt
2 t. Cinnamon
½ t. Nutmeg
¾ C. Melted Butter
1 C. Swerve Granular
2 Eggs
½ C. Sour Cream
1 C. Heavy Whipping Cream
1 T. Vanilla
2 C. Lily’s No Sugar Added Dark Chocolate Chips

Easy Directions:

In small bowl, mix the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside. In large mixing bowl, mix butter, granular, eggs until well blended. Add in sour cream, whipping cream and vanilla. Add in flour mixture and stir until slightly combined. Toss in the chocolate chips. Spray or paper line a cupcake pan. You can either make small sized muffins or large muffins. Fill pan and sprinkle a little extra Swerve and cinnamon on top of each muffin. Bake at 425 for 5 minutes, then reduce heat to 350 for another 25 minutes. Let cool for a few minutes and enjoy!

About the Author: Jayne Jones - America's No Sugar Baker

I got very sick and thought I was battling the common flu. That flu never let up. After weeks of feeling miserable, the Hubs dragged me to the emergency room. I’m embarrassed to tell you my blood pressure was sky high, something like 285/175 and my glucose levels were topping 600 (with 300 in my blood and another 300 spilled over into my urine count). They told me I was inches away from having a stroke, two detached retinas and if I didn’t change my way of life…….well, I had about 4 years to live...