Recipe for Egg Puff-Muffins

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Yield:

Ingredients:

Amount	Ingredient
3 lrg	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 tbl	jalapeno nacho slices drained
	(or 2 tbspns chopped ripe olives plus a generous shake of Tobasco)
1/3 cup	Atkins Bake Mix
1/4 tsp	salt
1/4 tsp	baking powder

Instructions:

Instructions: 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.

Yield: 24 muffins

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