Title: Muffin Blintzes
Categories: Blintzes, Brunch
Yield: 8 Servings

12 oz Creamed cottage cheese
2 Eggs; lightly beaten
1/2 c Flour
1/2 ts Baking powder
7 tb Sugar
2 tb Melted butter
1 pn Salt
1 ds Paprika; nutmeg, (I think I
-would use cinnamon.)

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 on Sep 27,
1998, converted by MM_Buster v2.0l.