Ingredients
1 1/4
cups Original Bisquick™ mix
1/4
cup butter or margarine, softened
2
tablespoons boiling water
1/2
cup half-and-half
1
egg
1/3
cup finely shredded carrot
1/3
cup drained sliced water chestnuts (from 8-ounce can), chopped
1
tablespoon grated lemon peel
1/2
teaspoon salt
1/2
teaspoon garlic powder
1/2
teaspoon five-spice powder
1
medium green onion, thinly sliced (1 tablespoon)
1
can (5 ounces) chunk chicken, drained
Preparation
Heat oven to 375°. Generously grease 24 small muffin cups, 1 3/4x1 inch. Stir Bisquick and butter until blended. Add boiling water; stir vigorously until soft dough forms. Press rounded teaspoonful of dough on bottom and up side of each cup.
Beat half-and-half and egg in medium bowl. Stir in remaining ingredients. Spoon about 1 tablespoon mixture into each cup.
Bake 20 to 25 minutes or until edges are golden brown and centers are set. Serve warm. Store covered in refrigerator.
