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| Ingredients: |
1 1/2 c water
1/2 c butter
6 eggs, beaten (may use egg substitute)
1/2 c cornmeal
1 t salt
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3 oz (3/4 c) shredded sharp Cheddar Cheese
3 oz (3/4 c) shredded Monterrey Jack Cheese
2 (4.5 oz) chopped Green chiles. drained
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| Cooking
Instructions: |
In a 3 qt saucepan, heat water and butter over high heat to a full rolling boil. Remove from heat. Stir in flour, cornmeal and salt until mixture forms a dough and all lumps have disappeared. Gradually stir in beaten eggs until well blended. Stir in both cheeses and chiles. Spoon dough evenly into sprayed muffin cups, filling each 3/4 full. Bake at 400 for 25 to 29 minutes or until golden brown. Cool 2 minutes, remove from muffin cups. Serve warm.
Makes 24 regular muffins or 72 minimuffins. |
| Serving
Suggestions: |
I?ve made these for parties to serve as an appetizer and kept them warm in a crockpot.
They are great served with chili. |
| Additional
Comments: |
| The initial preperation is the same as for cream puffs except you add cornmeal. |
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