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[CLICK HERE TO VIEW PRINTING INSTRUCTIONS]
Egg Puff-Muffins
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Ingredients:
- 3 large eggs
- 1/2 cup half-n-half (or heavy cream mixed with water to make 1/2 cup)
- 1/4 cup chopped green onions with tops
- 1/4 cup (1 oz.) shredded cheese
- 2 tablespoons jalapeno nacho slices, drained OR
2 tablespoons chopped ripe olives plus generous shake of Tabasco
- 1/3 cup Carbquik Bake Mix
- 1/4 teaspoon baking powder
- Additional chopped green onions with tops (optional)
In preheated 425°F oven, heat 24 generously greased mini-muffin (I 3/4 x 1-inch) cups.
In covered blender container, blend all ingredients except additional onions at medium
speed until well blended, about 30 to 45 seconds. Fill hot muffin cups 2/3 full.
Sprinkle with additional onions, if desired.
Bake until puffed and lightly browned, about 10 minutes.
Makes 24 puff-muffins. Approx 2 carbs per puff.
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