4 eggs
2/3 c. sugar
1 c. sifted flour
1 1/2 tsp. baking powder

Beat eggs until lemon color. Blend and add next 3 ingredients. Fill muffin tins 2/3 full and bake. Cut not quite through. Take out centers and fill with cream pudding. Put centers of cream puffs in left over pudding and serve chill. The pudding seals the puff and you only see a "dry" puff.