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 jalape–o 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)
Eggplant And Red Pepper SauteEggplant And Red Pepper Saute none 1/4 cup olive oil; divided 3 Japanese eggplants - (to 4); cut 3/4" cubes 1 onion; halved, and thinly sliced 1 red bell pepper...
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: 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. buttoc. : 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
