If two 12-cup muffin pans are unavailable, spoon dough into pan; refrigerate remaining dough while baking first pan. Spoon refrigerated dough into pan; bake 28 to 35 minutes.
These puffs make a delicious accompaniment for any tossed or main-dish salad.
A No. 20 or 24 spring-handled ice-cream scoop can make quick and neat work of spooning the dough into the muffin cups. The number stands for the number of level scoops you can get from 1 quart of ice cream.