Blintz Muffins
Yield
6 servingsPrep
20 minCook
25 minReady
45 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| 2 | tablespoons |
wheat germ
|
|
| 1 | cup |
cottage cheese
|
*
|
| 2 | tablespoons |
lecithin
granules |
* |
| 3 | tablespoons |
sour cream
|
|
| 1 | tablespoon |
orange zest
grated |
|
| 2 | tablespoons |
honey
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | teaspoon |
cinnamon
|
|
| ½ | cup |
whole-wheat pastry flour
|
|
| 1 | x |
almonds
sliced, for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| 3E+1 | ml |
wheat germ
|
|
| 237 | ml |
cottage cheese
|
*
|
| 3E+1 | ml |
lecithin
granules |
* |
| 45 | ml |
sour cream
|
|
| 15 | ml |
orange zest
grated |
|
| 3E+1 | ml |
honey
|
|
| 5 | ml |
vanilla extract
|
|
| 2.5 | ml |
cinnamon
|
|
| 118 | ml |
whole-wheat pastry flour
|
|
| 1 | x |
almonds
sliced, for garnish |
*
|
Directions
In a mixing bowl or food processor, blend together the eggs, cheese, sour cream, honey, and vanilla.
In another bowl, combine the pastry flour, wheat germ, lecithin granules, orange rind, and cinnamon.
Preheat oven to 350℉ (180℃).
Grease 12 regular-size muffin cups, or 3 dozen minicups, or line with foil baking cups.
Spoon the batter into the cups.
Top each muffin with a few slices of almonds.
Bake regular-size muffins for 25 minutes, minimuffins for 15 to 18 minutes.
