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| Home -> [Bakery, Breads, Muffins & Biscuits] -> [Blintz muffins Recipe] |
Blintz muffins
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Bakery, Breads, Muffins & Biscuits |
Rating: |
0 |
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Ingredients:
| 3
| | Eggs | | 2
| tbsp | Wheat germ | | 1
| cup | Cottage cheese | | 2
| tbsp | Lecithin granules | | 3
| tbsp | Sour cream | | 1
| tbsp | Grated orange rind | | 2
| tbsp | Honey | | 1
| tsp | Vanilla | | 1/2
| tsp | Cinnamon | | 1/2
| cup | Whole wheat pastry flour |
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Procedures:
| 1 | Sliced almonds for garnish | | 2 | in a mixing bowl or food processor, blend together the eggs, cheese, sour cream, honey, and vanilla. | | 3 | in another bowl, combine the pastry flour, wheat germ, lecithin granules, orange rind, and cinnamon. | | 4 | preheat oven to 350°F. | | 5 | Grease 12 regular-size muffin cups, or 3 dozen minicups, or line with foil baking cups. | | 6 | spoon the batter into the cups. | | 7 | Top each muffin with a few slices of almonds. | | 8 | Bake regular-size muffins for 25 minutes, minimuffins for 15 to 18 minutes. |
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