• 3 large eggs
• 1/2 C. half-n-half (or heavy cream mixed with water to make 1/2 C.)
• 1/4 C. chopped green onions with tops
• 1/4 C. (1 oz.) shredded cheese (the Kraft Taco Shredded Cheese mix works great!)
• 2 Tbs. jalapeno nacho slices, drained OR
• 2 Tbs. chopped ripe olives plus generous shake of Tobasco
• 1/3 C. Atkins Bake Mix
• 1/4 tsp. salt
• 1/4 tsp. baking powder
• Additional chopped green onions with tops [optional]

In preheated 425°F oven, heat 24 generously greased mini-muffin tins. In covered blender container, blend all ingredients except additional onions at medium speed until well blended, about 30 to 45 seconds. Fill hot muffin C. 2/3 full. Sprinkle with additional onions, if desired. Bake until puffed and lightly browned, about 10 minutes. Makes 24 puff-muffins.