Cheese Puffs
Recipe from the Grain-Based Snack Resource, funded by NSW Health
Classification
NSW: EVERYDAY ACT: GREEN
Ingredients
Method
Preheat fan-forced oven to 200°C. Place cupcake liners into the wells of your muffin tins. Spray with cooking oil.
Whisk the milk and egg yolks together in a large bowl. Add the cheese and flour and mix with a metal spoon until well combined.
Beat egg whites in a separate bowl then add to the batter and gently fold with metal spoon until just combined.
Spoon the batter into the muffin tins.
Place tins in oven and bake for about 30 minutes or until golden. Cooking time may be longer if baking multiple tins at once. If needed, rotate tins in oven about 20 minutes into the cooking time.
Remove from oven and leave to cool in the tins for 5 minutes before serving. Best served warm.
Variations
- Add lean ham to make a ham and cheese or a “breakfast” puff.
Tips
- Using a metal spoon rather than a wooden spoon to fold the egg whites into the batter will stop the air bubbles from being deflated, and will help the puffs to rise.
Serving Size 60g
Servings 20
Ingredients
Directions
Preheat fan-forced oven to 200°C. Place cupcake liners into the wells of your muffin tins. Spray with cooking oil.
Whisk the milk and egg yolks together in a large bowl. Add the cheese and flour and mix with a metal spoon until well combined.
Beat egg whites in a separate bowl then add to the batter and gently fold with metal spoon until just combined.
Spoon the batter into the muffin tins.
Place tins in oven and bake for about 30 minutes or until golden. Cooking time may be longer if baking multiple tins at once. If needed, rotate tins in oven about 20 minutes into the cooking time.
Remove from oven and leave to cool in the tins for 5 minutes before serving. Best served warm.
