Egg Puff-Muffins

    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 preheated 425°F oven, heat 24 generously greased mini-muffin (I 3/4 x 1-inch) cups.

In 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.