Easy and gluten-free savory individual muffins
2 celery stalks
1 red bell pepper
1 ½ cups grated parmesan cheese
1 cup cream
1/2 jar Handsome Carver’s Chipotle Peanut Butter
Salt and pepper to taste
Pre-heat oven to 350 degrees.
Lightly butter a 12-cup muffin pan or line muffin cups with liner papers. Finely chop all vegetables and combine into a large bowl. Spoon 1 tablespoon of the vegetable mix to each muffin cup.
Beat the 4 eggs in a bowl then add the grated parmesan cheese, cream and peanut butter and mix well. Add salt and pepper to taste. Pour the mixture over the vegetables, not quite to the top of the muffin cup rims (about 1/8 inch below the top).
Bake at 350 degrees for 20 minutes or until souffles are golden brown. Serve warm.