We had a light attendance at last Saturdays meeting at 209 Main and one of the highlights was Toni bringing her egg muffin recipe. Toni had gifted me with some of her muffins a couple of years ago and I had requested her recipe. It makes an excellent item to have in the freezer on our trip south. On any trip really. And they are mighty tasty!
Recipe: Cheesy Egg Puffs
Author: Toni Roberts
1/2 lb fresh mushrooms, sliced
4 green onions, chopped
1 Tablespoon plus 1/2 cup butter or margarine, divided
1/2 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
10 eggs lightly beaten
4 cups (16 oz) shredded Monterey Jack cheese
4 cups (16oz) small-curd cottage cheese
In a skillet, saute the mushrooms and onions in 1 tablespoon butter until tender. In a large bowl, combine the flour, baking powder and salt. In another bowl combine eggs and cheeses. Melt remaining butter;add to egg mixture. Stir into dry ingredients along with mushroom mixture.
Fill greased muffin cups 3/4 full; Bake at 350 degrees for 30-40 minutes or until a knife inserted towards the center comes out clean. Carefully run a knife around
edge of muffin cups before removing. Yield: 2 1/2 dozen.
"I use 1 dozen eggs for one recipe and 2 dozen eggs for a double recipe. I double all the ingredients EXCEPT the onions and mushrooms for a double recipe. Makes 5 dozen doubled. Freezes well- Microwave 30 seconds for a fast breakfast."