Bleu Cheese and Spinach Puffs
"Submitted for RSC #11. These decadent mini souffles make a great appetizer or are delicious alongside a steak or roast. I posted these in a reduced fat version, but if you want to make them full fat just 2 eggs for the egg beaters, and regular evaporated milk for the fat free type."
photo by FLKeysJen
- Ready In:
- 35mins
- Ingredients:
- 14
- Serves:
-
9
ingredients
- 1 large shallot, minced
- 2 cups fresh spinach, chopped
- 1 teaspoon butter
- 1⁄4 cup white wine
- 1⁄2 cup Egg Beaters egg substitute
- 1 egg
- 3⁄4 cup fat-free evaporated milk
- 3⁄4 cup all-purpose flour
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄4 teaspoon garlic powder
- 1⁄4 teaspoon savory
- 1⁄4 cup blue cheese
- butter or cooking spray
directions
- Preheat oven to 425°F
- In a nonstick skillet, sweat the shallot until translucent, and add spinach and stir occasionally until wilted. Add in the white wine and cook until its evaporated off. Take off the heat and set aside while you prepare the batter.
- In your blender, whip the eggbeaters until frothy, add in the egg and repeat. Add evaporated milk and spices and blend until well mixed and frothy.
- Add the flour 1/4 cup at a time and pulse a couple times to incorporate. Do not overmix our your puffs will turn out tough.
- Grease 9 holes of a muffin pan with butter or cooking spray and put in the oven for 1 minute to heat up.
- Distribute the batter evenly between the 9 holes of the muffin pan, then divvy up the spinach mixture and bleu cheese on top of the batter.
- Bake for 20 minutes or until puffed, golden and cooked through. Immediately remove from tin to a cooling rack.
- These may be enjoyed warm or at room temperature.
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Reviews
-
Just perfect in taste, texture and wow! Finally a muffin that pops right out of the pan without sticking. I wouldn't change a thing. We both loved these, even my husband who stays away from Egg Beaters and fat free products. Fooled him didn't you? Mine cooked in 16 minutes.This was an ingenious creation using the Ready Set Cook #11 Contest ingredients - definitely a winner, maybe THE winner?!
RECIPE SUBMITTED BY
SuperSpike
Moses Lake, WA
Welcome to my page!
I live in Central Washington State with my husband and Golden Retriever, Hallie. I'm back in my hometown after earning my Bachelor's Degree, and I work at a Brokerage firm.
I've loved cooking my whole life, and really delved into it during high school when I got put in charge of cooking for my family of seven, who were all picky eaters or had dietary restrictions. I really like to experiment in the kitchen- its one place where my creativity can really flow. I rarely measure ingredients unless I'm baking- but I occasionally bust out the scales, spoons, and cups so I can post accurate recipes.
Nowadays I cook lightened versions of my favorites. I joined Weight Watchers in April 2007 and have lost 40 lbs on the program- it has really changed my life. I recently started working as a receptionist for Weight Watchers meetings on top of my full time job because I enjoy the program so much. WW has helped out my Hubby, too- He has lost around 30 lbs as well just by eating my lighter cooking :) I like the challenge of making healthy but delicious food.
My favorite TV Chef is Alton Brown- I own all of his cookbooks, and like how he has a reason for everything he does. Plus, I like to jerry-rig things and he's a sort of MacGyver in the kitchen.
My biggest challenge in cooking is making food that appeals to me while not disgusting my husband. He likes very simple, and somewhat bland foods. He hates garlic and onions, so I've really had to scale back there, though I won't give them up completely. I love to try new flavors and cuisines, while he would be happy eating Hamburger Helper.
I'm just getting in to baking bread. I've tried using my KitchenAid mixer and actually prefer doing it by hand- nothing better than hot bread fresh out of the oven!
I'm also a regular poster in the exercise/High activity forum since I started running earlier this year. My plan is to participate in all our local fun-runs.
