1 tablespoon butter
1/4 cup sliced green onions
1 clove garlic, minced
1 1/2 cups shredded carrots (about 4 small)
5 eggs, beaten
1 1/2 cups shredded Mozzarella or Swiss cheese
1/3 cup yellow cornmeal
1 teaspoon dried basil, crushed
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
Vegetable spray

Preparation Instructions:

In a medium skillet, melt butter and cook green onions and garlic until tender but not browned. Add carrots, cook about 2 minutes more until tender crisp. Remove from heat. In a large bowl, stir together eggs, cheese, cornmeal, basil, nutmeg and pepper. Stir in carrot mixture.

Spray twelve or twenty four 1 1/2 inch muffin cups with vegetable spray. Spoon about 1 tablespoon of the carrot mixture into each muffin cup. Bake in a 325 degree oven for 15 minutes or until set. Let stand 2 minutes. Remove from pans. Serve hot. Makes about 24 appetizers.

Tip: If you only have one 1 1/2 inch muffin cup pan, bake half the carrot mixture at a time, keeping the rest in the refrigerator.