Souflee things

I called this souflee thing, because I got the recipe from Trinigourmet.com and then promptly didn't follow the instructions to a tee.
It tasted really great but didn't puff like a souflee should.
I changed the seasonings, type of flour, amount of egg white, the cheese, the baking tin and milk (sour cream and water emulsion).
Nikki yuh know how Trini gyul is!


INGREDIENTS:
1 tablespoon unsalted butter plus additional for buttering muffin cups
2 1/2 tablespoons all purpose flour
1tbsp Crushed red pepper flakes
1teaspoon italian seasoning
2 tablespoons fat free sour cream, mixed with 5 tbsp water (emulsion)
1 tablespoon crumbled feta cheese
1teaspoon chili powder
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 teaspoon Dijon mustard
2 egg whites
2 egg yolks

METHOD:
1. Butter baking tin.
2. Dust bottom with flour mixture, knocking out excess.
3. Sprinkle bottom with a little of the Parmesan Plus
4. Melt butter in a 1- to 1 1/2-quart heavy saucepan over moderately high heat.
5. Add flour and crushed red pepper flakes
6. Cook, stirring, 2 minutes.
7. Whisk in sour cream emulsion (mixture will temporarily look curdled) and bring to a simmer, whisking, then cook, whisking constantly, until thick and smooth, about 3 minutes.
8. Transfer to a bowl and add cheese, salt, pepper, mustard, chili powder, Italian seasoning, and egg yolks, stirring until mixture is well blended.
9. Cool to room temperature, about 15 minutes.
10. Meanwhile, put oven rack in middle position and preheat to 400°F.
11. Beat egg whites in a small deep bowl by hand with a fork at high speed until it just barely holds stiff peaks.
12. Stir one fourth of whites into soufflé mixture to lighten, then fold in remaining whites gently but thoroughly.
13. Spoon baking tin.
14. Bake soufflé until puffed and golden, 9 to 11 minutes.
15. Cool in pan on a rack just until warm.