This is an easy short-cut recipe for blintzes bakes in a muffin tin. It's from the cookbook, "Kosher by Design", by Suzie Fishbein.
Provided by blucoat
Categories Breakfast
Time 35m
Yield 12 cupcake blintzes
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F Heavily grease a muffin tin with butter or nonstick cooking spray.
- In a large bowl, mix the farmer cheese, cottage cheese, sour cream, sugar, baking mix, vanilla, melted butter, and eggs with an electric mixer at medium speed. Fill each of the muffin compartments halfway with the mixture. Place 1 raspberry and 2 blueberries on top of each muffin tin.
- Bake 20 to 25 minutes. Remove from the oven. Before serving, sprinkle each baby blintz with cinnamon sugar and a small dollop of sour cream.
Nutrition Facts : Calories 186.6, Fat 10.6, SaturatedFat 5.9, Cholesterol 69.8, Sodium 344.7, Carbohydrate 14.8, Fiber 0.3, Sugar 10.2, Protein 8.1
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