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Ингредиенты
- 3 lrg Large eggs
- 1/2 c. half-n-half (or possibly heavy cream mixed with water to make 1/2 c.)
- 1/4 c. minced green onions with tops
- 1/4 c. shredded cheese - (1 ounce) (the Kraft Taco Shredded Cheese mix works great!)
- 2 Tbsp. jalapeno nacho slices liquid removed (or possibly 2 tbspns minced ripe olives plus a generous shake of Tobasco)
- 1/3 c. Atkins Bake Mix
- 1/4 tsp salt
- 1/4 tsp baking pwdr Additional minced green onions with tops (optional)
Инструкции
- In preheated 425 degree oven, heat 24 generously greased mini-muffin (1 3/4- by 1-inch) c..
- In covered blender container, blend all ingredients except additional onions at medium speed till well blended, about 30 to 45 seconds. Fill warm muffin c. 2/3 full. Sprinkle with additional onions, if you like.
- Bake till puffed and lightly browned, about 10 min.
- This recipe yields 24 puff-muffins; approximately 2 carb grams per puff.
- Yield: 24 muffins
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 232g | |
| Calories 337 | |
| Calories from Fat 215 | 64% |
| Total Fat 24.1g | 30% |
| Saturated Fat 10.55g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 655mg | 218% |
| Sodium 1578mg | 66% |
| Potassium 292mg | 8% |
| Total Carbs 4.25g | 1% |
| Dietary Fiber 1.6g | 5% |
| Sugars 2.83g | 2% |
| Protein 26.07g | 42% |
