CHEESE PUFFERS

Greenspan suggests the cheddar and scallions in this recipe are just one variation. Substitute any cheese that melts well such as Monterey Jack or Gruyere, and experiment with spices if you wish by adding paprika or mustard powder. You can even include a few tablespoons of chopped nuts.

3 tablespoons unsalted butter, cut into 12 cubes 1½ cups all-purpose

flour

2 teaspoons baking

powder

½ teaspoon fine sea

salt

A few grinds of black

pepper

Pinch of cayenne 3 eggs

1 cup milk, room

temperature 4 ounces shredded

cheddar

3 scallions, finely

sliced or chopped

Heat oven to 425 degrees. Drop 1 piece of butter into each well of a 12-cup muffin tin. Set aside.

In a large bowl, whisk together flour, baking powder, salt, pepper and cayenne.

In another bowl, whisk eggs and milk vigorously. When thoroughly beaten, stir the wet ingredients into the dry ingredients, then add cheese and scallions. At this point, stir everything together, but don’t be overzealous.

Put muffin tin in oven to heat, and as soon as the butter in the cups has melted, remove tin, brush the melted butter around edges of each cup and divide batter evenly among the cups. Return tin to the oven.

Bake 20 to 23 minutes or until the puffers are tall and golden. Transfer the tin to a rack, run a table knife around the edge of each cup, and pop the puffers out. Serve immediately.

Makes 12.

Per puffer: 150 calories (percentage of calories from fat, 47), 6 grams protein, 14 grams carbohydrates, 1 gram fiber, 8 grams total fat (4 grams saturated), 65 milligrams cholesterol, 231 milligrams sodium.

Adapted from a recipe in “Baking With Dorie” by Dorie Greenspan (Mariner, $35).

Cheese Puffers. COURTESY OF MARK WEINBERG