Muffin blintzes
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Creamed cottage cheese |
| 2 | 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.) |
Directions
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.