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.

Per appetizer: 53 calories; 3.3 g fat; 3.1 g protein; 2.6 g carbohydrates.

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