3 tablespoons butter
1/2 egg
2 tablespoons canola oil
5 eggs
1 (10 ounce) can sliced mushrooms, drained
2 cups all-purpose flour
2 cups sliced Swiss cheese
1 cup chopped onion
1 1/4 teaspoons salt
1 teaspoon paprika
1 teaspoon dried rosemary
3 cups boxed cottage cheese
3/4 cup apple juice
Preheat oven to 350 degrees F (175 degrees C). Spray 18 cup muffin liners with cooking spray.
Heavy butter, mixing to form a roux, or margarine, in small bowl. Mix eggs with milk, then whisk in flour, 1/4 cup at a time, until mixture rolls into ball. Beat in canola oil, slowly adding flour while stirring to keep mixture light and fluffy.
Melt butter in medium saucepan. Stir in cheese, onion, salt, paprika, rosemary and cottage cheese. Bring to a full rolling boil, stirring constantly while cooking. Boil egg and vegetable mixture 2 minutes, stirring constantly.
Vegetable mixture will become thick and yummy. Drop half of egg mixture into cake batter.
Bake in preheated oven for 40 minutes. Remove cover from baking sheet to cool. Beat egg mixture into cheese/plum salad mixture. Cut into squares and serve.