Too busy (or hungry) to cook a full-sized cheese soufflé? Make muffin-sized ones!
3 tablespoons flour
3 tablespoons butter
1 cup milk
3 eggs
1 cup grated cheese
freshly ground pepper
Separate egg yolks from whites and leave at room temperature. Make a cheese sauce by melting butter, mixing in the flour and cooking till it bubbles, then adding the milk and cooking till it thickens, then stirring the cheese in. Mix well and allow to cool. Beat egg yolks with pepper and fold into cheese sauce. Beat egg whites until stiff. Using a rubber spatula, gently combine the egg whites with the cheese sauce. Spoon into muffin trays and bake at 180 degrees C for 30 to 40 minutes, or until mixture is firm.
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