Ingredients
-
8
-
8
-
3
-
1/3
-
1/2
-
1
-
3
-
3
-
36
-
-
-
-
-
-
Directions
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 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 , These were tasty and very easy to make I think next time I will bake them a few minutes longer and maybe add another blueberry or two to each one The cinnamon-sugar on top really added something special and I recommend using lots of it 🙂 I liked them best at room temperature Thanks for the recipe Karen!
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Steps
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1
Done
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Preheat Oven to 350 Degrees. |
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2
Done
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Spray Muffin Tin With Cooking Spray. |
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3
Done
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Using a Large Bowl For an Electric Mixer, Crumble the Farmer's Cheese Chunks. |
|
4
Done
|
Add One Ingredient at a Time, Cottage Cheese Through Eggs, Mixing Well to Incorporate Each Ingredient. |
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5
Done
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Fill Each of Muffins Halfway With the Cheese Mixture. |
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6
Done
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Place 3 Blueberries on Top. Note: the Original Recipe Called For 2 Blueberries & 1 Raspberry. |
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7
Done
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Bake 20 Minutes. |
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8
Done
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Remove from Oven and Cool in Muffin Tin For 5-10 Minutes. |
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9
Done
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Using a Knife to Loosen the Edges, Remove Muffins and Place on Wire Rack to Cool. |
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10
Done
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Serve Hot, Warm or at Room Temperature. |
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11
Done
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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. |
