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Egg Puff-Muffins

none

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 mi
works great!)
2 tablespoons jalapeño nacho slices; drained
= (or 2 tbspns chopped ripe olives
a generous shake of Tobasco)
1/3 cup Atkins Bake Mix
1/4 teaspoon salt
1/4 teaspoon baking powder
Additional chopped green onions wit; (optional)

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.

Source:
"Low Carb Recipes at http://www.lowcarbluxury.com"
S(Formatted for MC6):
"06-05-2003 by Joe Comiskey - Mad's Recipe Emporium"
Yield:
"24 muffins"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 197 Calories; 13g Fat (61.8%
calories from fat); 16g Protein; 2g Carbohydrate; 0g Dietary Fiber; 561mg
Cholesterol; 821mg Sodium. Exchanges: 2 1/2 Lean Meat; 1 1/2 Fat; 0
Other
Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Contributor: n/a

Yield: 0 servings

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.73 **



--
-Alan