Egg Puff-Muffins

Egg Puff-Muffins
Egg Puff-Muffins

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

24

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

24

servings

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 shredded cheese - (1 oz)

  • =(the Kraft Taco Shredded Cheese mix works great!)

  • 2

    tablespoons jalapeño nacho slices drained (or 2 tbspns chopped ripe olives plus a generous shake of Tobasco)

  • 1/3

    cup Atkins Bake Mix

  • 1/4

    teaspoon salt

  • 1/4

    teaspoon baking powder

  • Additional chopped green onions with tops (optional)

Directions

In preheated 425 degree oven, heat 24 generously greased mini-muffin (1 3/4- by 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. This recipe yields 24 puff-muffins; approximately 2 carb grams per puff.

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