MINI CHINESE CHICKEN SNACKS

1 1/4 cups Original Bisquick
1/4 cup margarine or butter, 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, 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 (5 ounce) can chunk chicken, drained

Heat oven to 375 degrees. Generously grease 24 small muffin cups, 1 3/4x1-inch.

Stir Bisquick and margarine until blended. Add boiling water; stir vigorously until soft dough forms. Press rounded teaspoonful of dough on bottom and up sides 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 20-25 minutes or until edges are golden brown and centers are set.

Serve warm. Store covered in refrigerator.

Makes 2 dozen appetizers
Source: Bisquick