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Egg Puff Muffins
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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 (1 oz.) shredded cheese (the Kraft Taco Shredded Cheese mix works great!)
2 tablespoons jalapeno nacho slices, drained OR
2 tablespoons chopped ripe olives plus 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]
In a preheated 425°F oven, heat 24 generously greased mini-muffin cups.
In a 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.
Makes 24 puff-muffins. Approx 2 carbs per puff.
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