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
Ingredients:
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
6 eggs
Directions:
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?
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Rachael says
OH, these are like Popovers! I’ve never thought to add fruit puree…looks delicious!
Akaleistar says
Looks yummy!
Lisa@The Nourishing Homemaker says
What a great recipe. I love blackberries. I think this would go over well in my house. Thanks so much for sharing. Using coffee mugs sounds fun.
~ Lyndsay The Kitchen Witch says
Oh YUMM! I've never had an egg puff and these sound just wonderful. We have an abundance of blackberries here during summer and I have bags in my freezer. Will try this.
Nice to meet you – love your blog 🙂
hellaD says
What a great idea! I love that they turned out blue too. I suppose these could be made with almond flour if you are on the GAPS diet…I'll have to give it a try, thanks for sharing!
21st Century Housewife© says
I love that – cookie monster blue! Great description 🙂 I'm so glad you made your egg puffs in muffin tins, as I'd really like to try them that way. I'm really glad Christy asked about it. Also, I've got lots of blackberries in the freezer so I think these will be on my list of things to make very soon 🙂 Have a lovely weekend.
Elsa says
You know, I don't own a muffin pan. I thought I did, and I searched and searched, but nothing. The other day I wanted to make muffins, but I couldn't figure out how this could be done without the pan.
And the egg puffs look yummy!
Christy says
Thanks for doing the legwork for me! I am glad to know because I don't have nearly enough ramekins! My kids would love the blue egg puffs just because they are different! Thanks Alea!
Tina (PinayInTexas) says
Yummy in my tummy is how my daughters will describe this!
Miriam says
You're speaking to my heart with recipes lik this :), Happy St. Patty's Day! Miriam@Meatless Meals For Meat Eaters
Alea says
Thank you Michael!
Michael Lee West says
These puffs wouldn't last a minute in our house. Your FF link went to my b log. I'm redirecting it and adding your picture. XX00
Swathi says
Looks delicious,using muffin pan is good idea.