Ingredients: 3 large eggs 1/2 cup half-n-half (or heavy cream mixed with water to make 1/2 cup) 1/4 cup chopped green onions with tops 1/4 cup (1 oz.) shredded cheese (the Kraft Taco Shredded Cheese mix works great!) 2 tablespoons jalapeno nacho slices, drained OR 2 tablespoons chopped ripe olives plus generous shake of Tobasco 1/3 cup Atkins Bake Mix 1/4 teaspoon salt 1/4 teaspoon baking powder Additional chopped green onions with tops [optional] In preheated 425°F oven, heat 24 generously greased mini-muffin (I 3/4 x 1-inch) cups. In covered blender container, blend all ingredients except additional onions at medium speed until well blended, about 30 to 45 seconds. Fill hot muffin cups 2/3 full. Sprinkle with additional onions, if desired. Bake until puffed and lightly browned, about 10 minutes. Makes 24 puff-muffins.   Approx 2 carbs per puff.