Muffin Blintzes
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
- 2 eggs lightly beaten
- 1 pn salt
- 1/2 c flour
- 2 tb butter melted
- 1/2 ts baking powder
- 12 oz creamed cottage cheese
- 7 tb sugar
- 1 ds paprika; nutmeg, (i think i
- Carbohydrate 41.73413616748 g
- Cholesterol 273.701752636 mg
- Fat 9.61825301593 g
- Fiber 0.280200004478917 g
- Protein 14.141082305635 g
- Saturated Fat 4.0486266359925 g
- Serving Size 1 1 Serving (151g)
- Sodium 303.502470679 mg
- Sugar 41.4539361630011 g
- Trans Fat 1.2964131833645 g
- Calories 307 calories
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...dont 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@coconet.com> on Sep 27, 1998,
