BABY BLINTZES
These muffin style crepe-less blintzes are great for a brunch or a cocktail party. The original recipe called for a combination of blueberries & raspberries, but I used just blueberries. I also messed up and used the firm, mozzarella like cheese...you need the Farmer's cheese that is more like a compressed dry cottage cheese or like an uncrumbled feta texture. I would recommend Friendship brand, which might be available in a store that carries kosher food or at Whole Foods.
Provided by karen
Categories Breakfast
Time 35m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Spray muffin tin with cooking spray.
- Using a large bowl for an electric mixer, crumble the farmer's cheese chunks.
- Add one ingredient at a time, cottage cheese through eggs, mixing well to incorporate each ingredient.
- Fill each of muffins halfway with the cheese mixture.
- Place 3 blueberries on top. NOTE: The original recipe called for 2 blueberries & 1 raspberry.
- Bake 20 minutes.
- Remove from oven and cool in muffin tin for 5-10 minutes.
- Using a knife to loosen the edges, remove muffins and place on wire rack to cool.
- Serve hot, warm or at room temperature.
- Before serving, sprinkle each blintz with cinnamon-sugar mixture and add dollap of sour cream in center. NOTE: They may also be served plain or with additional fresh berries for garnish.
Nutrition Facts : Calories 126.5, Fat 6, SaturatedFat 3, Cholesterol 59, Sodium 223.9, Carbohydrate 11.7, Fiber 0.2, Sugar 7.8, Protein 6.3
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