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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 375°F. Beat butter and cream cheese in a large bowl with an electric mixer on medium to high speed for 30 seconds. Stir in flour with a wooden spoon until combined. (If necessary, knead mixture with your hands.) Press a 1-inch ball of the pastry dough evenly into the bottom and up the sides of each of 48 ungreased 1-3/4-inch muffin cups. Set aside.
Combine milk and soup mix in a small saucepan over medium heat; bring just to a boil. Remove from heat; cool for 5 minutes. Stir in cream (or half-and-half). Add cheese, eggs, mustard, salt and pepper. Spoon a scant 1 tablespoon of filling into each pastry-lined muffin cup.
Bake for 25 to 30 minutes or until filling is puffed and both the pastry and the filling are golden. Carefully remove from muffin cups. If desired, garnish with chives (or thyme sprigs). Serve warm.