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Blintz Muffins

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Submitted by PENNIE

YIELD

6 servings

PREP

20 min

COOK

25 min

READY

45 min

Ingredients

3 3
LARGE LARGE EGGS
2 3E+1
TABLESPOONS ML WHEAT GERM
1 237
CUP ML COTTAGE CHEESE *
2 3E+1
TABLESPOONS ML LECITHIN
granules *
3 45
TABLESPOONS ML SOUR CREAM
1 15
TABLESPOON ML ORANGE ZEST
grated
2 3E+1
TABLESPOONS ML HONEY
1 5
TEASPOON ML VANILLA EXTRACT
½ 2.5
TEASPOON ML CINNAMON
½ 118
1 1
X 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 54g (1.9 oz)
Amount per Serving
Calories 122 30% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 108mg 36%
Sodium 39mg 2%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 3%
Sugars g
Protein 10g
Vitamin A 3% Vitamin C 3%
Calcium 3% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Sodium
 
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