Cheese Puff Muffins
Yield
1 batchPrep
30 minCook
30 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
vegetable shortening
|
*
|
| 2 | cups |
water
boiling |
|
| 1 | cup |
all-purpose flour
sifted |
|
| 1 | teaspoon |
baking powder
|
|
| 1 | teaspoon |
salt
|
|
| ⅛ | teaspoon |
cayenne pepper
|
|
| 1 | cup |
cheese
grated, american or cheddar work best |
|
| 4 | large |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
vegetable shortening
|
*
|
| 473 | ml |
water
boiling |
|
| 237 | ml |
all-purpose flour
sifted |
|
| 5 | ml |
baking powder
|
|
| 5 | ml |
salt
|
|
| 0.6 | ml |
cayenne pepper
|
|
| 237 | ml |
cheese
grated, american or cheddar work best |
|
| 4 | large |
eggs
|
|
Directions
Heat shortening and water to boiling point.
Sift flour, baking powder, salt and cayenne together and pour into liquid mixture.
Stir vigorously until the mixture clings together in a mass and leaves the sides of the pan.
Beat in the cheese.
Drop in unbeaten eggs one at a time, beating after each addition until mixture is smooth.
Drop by teaspoons onto a greased (or sprayed) baking sheet.
Bake in a moderate oven 375℉ (190℃) - 30 to 35 minutes.
