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.

• Ready In: 35 mins
• 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

1. Preheat oven to 425°F
2. 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.
3. 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.
4. 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.
5. Grease 9 holes of a muffin pan with butter or cooking spray and put in the oven for 1 minute to heat up.
6. 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.
7. Bake for 20 minutes or until puffed, golden and cooked through. Immediately remove from tin to a cooling rack.
8. These may be enjoyed warm or at room temperature.