¾ cup all-purpose ;our
1 tablespoon baking powder
3 tablespoons white wine
1 cup milk
½ cup half-and-half
¼ cup olive oil
8 large eggs
1¼ teaspoons salt, or to taste
¼ teaspoon black pepper
½ teaspoon garlic powder
¼ teaspoon onion powder
1 tablespoon minced fresh parsley
2 cups shredded sharp white or
orange Cheddar cheese
1 cup crumbled Kirkland Signature goat cheese
¼ cup ;nely minced scallions or onion
½ cup minced sun-dried tomatoes
6 Kirkland Signature croissants,
chopped ( 6-8 cups)
Shredded Cheddar cheese
Minced fresh parsley
Olive oil or melted butter
Coat 12 large mu;n cups with nonstick cooking spray and then line with
paper mu;n liners. Place on a large baking sheet lined with parchment
paper. Preheat oven to 350°F.
In a large bowl, whisk together ;our, baking powder, wine, milk, half-and-half, oil, eggs, salt, pepper, garlic powder, onion powder and parsley.
Then fold in the cheeses, scallions and sun-dried tomatoes. Fold in
croissants. Let stand for 30 minutes.
Mix again brie;y. Using an ice-cream scoop, deposit batter into prepared
mu;n cups. Garnish the tops with shredded cheese, parsley, paprika and
a small drizzle of olive oil.
Bake until ;rm to the touch, 30-35 minutes. Makes 12 large or 14-16
Chef’s Choice 117