Muffin Blintzes Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
12 ounce: Creamed cottage cheese,
2: Eggs, lightly beaten
1/2 cup: Flour,
1/2 tsp: Baking powder,
7 tbsp: Sugar,
2 tbsp: 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...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 on Sep 27,
1998, converted by MM_Buster v2.0l.
Source from luhu.jp
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
1998, converted by MM_Buster v2.0l.
Source from luhu.jp