Kiwi-style cheese puffs
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 large (size 7) eggs3/4 cup milk3/4 cup plain yoghurtapprox 2 cups sifted flour (260g weight)3 tsp baking powder1/2 tsp baking soda1/8 tsp cayenne pepper or chilli powder (to taste)100 g cheddar cheese, grated (can substitute Edam, or 90g Parmesan)
Makes 12 large (100ml) muffins.
Preheat the oven to 180 deg C.
Beat eggs, milk and yoghurt together.
Sift dry ingredients together in a separate bowl. Stir through cheese.
Use a knife or spatula to lightly mix the wet and dry ingredients together. Don't overmix. The batter should be moist and lumpy.
Divide batter between 12 non-stick muffin tins sprayed lightly with cooking spray.
Bake for approx 20 min till puffed and golden.
Cool cheese puffs in tins for 12-15 minutes until the cheese has become less sticky. Run a knife around the edge of each tin to release the cheese puffs.
Note: You can also make mini muffins - this makes about 30 mini muffins. Reduce the cooking time by about half.
Number of Servings: 12
Recipe submitted by SparkPeople user NOMEDEPLUME.
Preheat the oven to 180 deg C.
Beat eggs, milk and yoghurt together.
Sift dry ingredients together in a separate bowl. Stir through cheese.
Use a knife or spatula to lightly mix the wet and dry ingredients together. Don't overmix. The batter should be moist and lumpy.
Divide batter between 12 non-stick muffin tins sprayed lightly with cooking spray.
Bake for approx 20 min till puffed and golden.
Cool cheese puffs in tins for 12-15 minutes until the cheese has become less sticky. Run a knife around the edge of each tin to release the cheese puffs.
Note: You can also make mini muffins - this makes about 30 mini muffins. Reduce the cooking time by about half.
Number of Servings: 12
Recipe submitted by SparkPeople user NOMEDEPLUME.
Nutritional Info Amount Per Serving
- Calories: 139.8
- Total Fat: 4.3 g
- Cholesterol: 46.3 mg
- Sodium: 253.9 mg
- Total Carbs: 18.2 g
- Dietary Fiber: 0.6 g
- Protein: 6.6 g
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