Muffin blintzes

Yield: 8 Servings

Measure Ingredient
12 ounces Creamed cottage cheese
2 \N Eggs; lightly beaten
½ cup Flour
½ teaspoon Baking powder
7 tablespoons Sugar
2 tablespoons Melted butter
1 pinch Salt
1 dash Paprika; nutmeg, (I think I would use cinnamon.)

Combine cottage cheese, eggs, flour, baking powder, sugar, butter and salt; mix thoroughly. Fill (to the top) about 8 well- greased muffin cups. Top each with dash of paprika and nutmeg.

Bake in a 350 degrees F oven about 1 hour. Muffins will puff up high while cooking but will drop back down. Can also be made day ahead and reheated.

Makes a good Shavouth or Yom Kippur break-fast.

Serve plain or with sour cream. *I think I might try this recipe in mini cupcake pans **I would watch the baking time...don't think these would take an hour! The Chosen- Appetizers and Desserts Edited by Marilyn Stone The Triad Publishing Co., Gainesville, FL 1982 ISBN 0-937404-11-X Recipe from: Essen 'N Fressen Sisterhood of Congregation Beth Chaim East Windsor, NJ

Recipe by: The Chosen- Appetizers and Desserts p. 43 Posted to JEWISH-FOOD digest by Linda Shapiro <lss@...> on Sep 27, 1998, converted by MM_Buster v2.0l.

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