Low Carb Egg Puff-Muffins

If you're a diabetic or just on the low carb bandwagon like me, here's a great alternative for breakfast, lunch or even brunch! These are a mix between a western omelette and an egg souffle.

Ingredients
3 Large Eggs
1/2 Cup Carb Countdown 2% Milk
1/4 Cup chopped Green Onions (Scallions) with tops
1/4 Cup grated Colby Cheese
2 Tbls. Jalapeno slices
1/3 Cup Atkins Bake Mix
1/4 tsp. salt
1/4 tsp. baking powder

Directions
1. In a preheated 425°F oven, heat 24 generously greased mini-muffin cups.**
2. In a covered blender container, blend all the ingredients at medium speed until well blended, about 30-45 seconds.
3. Remove the mini-muffin pan(s) from the oven and fill each cup 2/3 full. Sprinkle with additional green onions or extra cheese if desired.
4. Return pans to the oven and bake for approx. 10-12 minutes or until puffed and lightly browned.

** IT IS NECESSARY to pre-heat the pans and melt the butter or margarine. If this step is not followed, the muffins will stick in the cups!