Inn on Hillwind's Cheesy Egg Puffs

Yield: 2 1/2 dozen.

This recipe was found in “Quick Cooking’s Clip and Keep Recipe Cards” from the March/April 2002 issue. They are “melt-in-your-mouth” delicious when served piping hot, easy to reheat as leftovers, and even make good finger-food snacks.

    1/2 pound fresh mushrooms, sliced
    4 green onions, chopped
    1 Tbsp. plus 1/2 cup butter or margarine, divided
    1/2 cup all-purpose flour
    1 tsp. baking powder
    1/2 tsp. salt
    10 eggs, lightly beaten
    4 cups (16 ounces) shredded Monterey Jack cheese
    2 cups (16 ounces) 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 the mushroom mixture. Fill greased muffin cups three-fourths full. Bake at 350 degrees for 35-40 minutes or until a knife inserted near the center comes out clean. Carefully run the knife around the edge of the muffin cups before removing.

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