I love questions and comments; they inspire me. My friend Christy, from Frugality and Crunchiness with Christy, asked me if egg puffs could be made in muffin pans. I didn’t know the answer because I usually make my egg puffs in ramekins, but occasionally make them in oven-safe coffee cups. However, I was determined to find out.
I discovered that any of my egg puff recipes can be made in muffin pans. Instead of dividing the batter between 4 – 4 ounce ramekins, I divided it between 8 of the muffin cups. The cooked egg puffs were just slightly raised above the top of the cup. Having answered that question, it was time to experiment and come up with a recipe that would make 12 muffin sized egg puffs.
Blackberry Egg Puffs Recipe
3/4 cup pureed blackberries (Here are directions for pureeing frozen fruit)
3 tablespoons oat flour (Here are directions for making your own flour)
2 tablespoons sugar
3/4 teaspoon baking powder
1/4 teaspoon salt
Preheat oven to 400o F.
In a medium bowl, thoroughly combine pureed blackberries, oat flour, sugar, baking powder, and salt.
Add eggs and use a whisk to combine with blackberry mixture.
Divide the batter between 12 greased muffin cups or 6 greased ramekins. Bake for 12 – 14 minutes or until they are puffed up, with golden tops, and an inserted toothpick comes out clean.
Egg Puffs can be eaten warm, room temperature, or chilled. You can dust the tops with powdered sugar if you wish (my youngest likes “snow” on his egg puffs). Store any uneaten egg puffs in the refridgerator.
I should warn you, the inside of blackberry egg puffs are what my kids described as “Cookie Monster Blue”:
I was not particularly happy that they turned out so blue, but my kids were quite impressed, so I have decided to pretend it was intentional.
Do you prepare any odd colored foods?