3 eggs
1/2 cup milk
1/4 cup chopped green onions with tops
1/4 cup shredded cheese for tacos (or plain cheddar)
2 tablespoons jalapeño slices, drained if canned
1/3 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
Additional chopped green onion (optional)
Preheat oven with rack in middle position to 425 degrees. Generously grease 24 mini muffin cups (1 3/4-by-1-inch each) and set in the preheating oven to get hot. In a covered blender jar, blend eggs, milk, onions, cheese, jalapeño slices, flour, salt and baking powder. Blend at medium speed until well blended, about 30 to 45 seconds. Fill the heated muffin cups about 2/3 full with the batter. Sprinkle with additional chopped green onion, if desired. Bake until puffed and lightly browned, about 10 minutes. Note: Jalapeño slices from a can are milder than fresh chiles. Adjust to taste if substituting fresh for canned.
Makes 24 puffs.
Calories 23 Fat 1 g Carbs 1.8 g Sodium 43 mg Fiber 0 g.