Parmesan Puffs

Parmesan Puffs

These taste like cheesy little soft, creamy quiches, but without crusts.
pastry brush or plastic wrap, mini-muffin pan (12 cups), bowls, measuring spoons, wooden spoon, measuring cups, baking spatula, ordinary teaspoon, dinner knife
soft butter for muffin pan
3 Tbsp (45 mL) all-purpose flour (regular or gluten-free)
2 Tbsp (30 mL) finely pre-grated Parmesan cheese
¾ tsp (4 mL) white sugar
¼ tsp (1 mL) garlic powder
¼ tsp (1 mL) dry mustard
big pinch of salt
tiny pinch of cayenne pepper, if you like
½ cup (125 mL) cream cheese
½ cup (125 mL) ricotta cheese
1 egg yolk (see “Eggs”)
  1. Preheat the oven to 350°F (175°C).
  2. Use a pastry brush or a scrunched-up piece of plastic wrap to generously butter 12 mini-muffin cups. Set aside.
  3. In a bowl, mix the flour, Parmesan cheese, sugar, garlic powder, dry mustard, salt, and, if you like, cayenne pepper (wash your fingers after touching the cayenne). Set aside.
  4. In a microwave-safe bowl, heat the cream cheese at 50% power to soften it (about 1 minute). Use the back of a wooden spoon to cream together the cream cheese and ricotta, then mix in the egg yolk until smooth.
  5. Use a baking spatula to gradually stir the flour mixture into the cheese mixture. Mix into a thick, smooth batter. Scrape the sticky ingredients off the spatula with a dinner knife to make sure everything is well blended.
  6. Use an ordinary teaspoon to scoop the batter into the 12 mini-muffin cups. Fill each cup up to the rim. You might even get an extra one or two. Use your finger to push the batter off the spoon into the cups. It doesn’t matter if the batter is bumpy and uneven on top.
  7. Bake on the middle rack of the oven for 30 minutes, or until the puffs are golden and, well, puffed! Cool until slightly warm before lifting the puffs out of the cups using the tip of a dinner knife.
Makes about 12 Parmesan Puffs. 

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