Ingredients

Instructions

  1. Break egg into a bowl and beat with a whisk for 30 seconds.
  2. Add remaining ingredients and combine with a wooden spoon until well mixed.
  3. Let batter sit while greasing a mini-muffin pan and preheating oven to 375 degrees.
  4. Spoon batter into the mini-muffin pan to 3/4 full.
  5. Bake for 25-30 minutes or until puffed and golden brown.
  6. TIP: There will be leftover batter after filling the 24 - mini muffin pan. If you don't have a second pan, and you don't want to wait for the first batch to finish, use small foil tart cups for the last few, they may take a bit longer to cook. However, since these will disappear quickly, and they can be frozen, it is much easier to just double the recipe and just make 2 1/2 - 3 pans.