Egg Puff-Muffins

Recipe Ingredients

3 tablespoons	45ml	Eggs (large)
1/2 cup	118ml	Half-n-half
		= (or heavy cream mixed with
		Water to make 1/2 cup)
1/4 cup	15g / 0.5oz	Chopped green onions with tops
1/4 cup	36g / 1.3oz	Shredded cheese - (1 oz)
		=(the Kraft Taco Shredded Cheese mix
		Works great!)
2 tablespoons	30ml	Jalapeño nacho slices - drained
		= (or 2 tbspns chopped ripe olives plus
		A generous shake of Tobasco)
1/3 cup	36g / 1.3oz	Atkins Bake Mix
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Baking powder
		Additional chopped green onions with tops - (optional)

Recipe 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.

Source:
Low Carb Recipes at http://www.lowcarbluxury.com

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