Recipe - Readers Digest Potato Skin Nachos

1 cup Milk
1/3 cup Mayonnaise
1 tablespoon Sugar**
2 cup Selfrising flour*
One fourth cup Kraft American Cheese**
One half tablespoon Garlic POWDER; not salt
3 tablespoon Melted butter or margarine
Muffin paper liners

*You may use allpurpose (regular) flour, however biscuits will not rise
much and have a denser texture; flavors should be about identical. **Can
substitute 3 packets of Sweet & Low for the sugar. Use the cheese in the
gold cardboard container. Original recipe does not say, but I would think
you will want to shred it. In a 1 One half qt mixing bowl combine the milk,
mayo, sugar, and flour. Beat on high speed with electric mixer for almost a
minute, until smooth and completely combined. Using a rubber bowl scraper,
streak the dough with the cheese. Batter should NOT be thin enough to pour;
if necessary, add only enough additional flour so batter will "drop" from
spoon. Drop batter into 10 paperlined muffin tins, or a greater number of
tiny muffin cups. (Muffins tend to triple in size when baked; fill
lightly.) Melt butter; mix in garlic, and brush tops of dough. You may
shake 1 tsp additional cheese on each muffin if you wish. Bake for 2530
minutes, or until golden. Cool in pan on rack for 30 minutes. These
definitely should be served freshly baked and hot. Recipe from B.Overton,
CT; Formatted for MM by Lynne Sammon (Kakeladi), Visalia, CA 5/95 Recipe By
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Posted to MCRecipe Digest V1 #748 by Leon & Miriam Posvolsky
miriamp@pobox.com on Aug 19, 1997