Blintz Muffins Recipe

Name: Blintz Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 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; 1/2 teaspoon cinnamon; 1/2 cup pastry flour, whole wheat; 1 x almonds sliced, for garnish

Servings: persons

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
1/2 teaspoon cinnamon
1/2 cup pastry flour, whole wheat
1 x almonds sliced, for garnish

1
In a mixing bowl or food processor, blend together the eggs, cheese, sour cream, honey, and vanilla.
2
In another bowl, combine the pastry flour, wheat germ, lecithin granules, orange rind, and cinnamon.
3
Preheat oven to 350F (180C).
4
Grease 12 regular-size muffin cups, or 3 dozen minicups, or line with foil baking cups.
5
Spoon the batter into the cups.
6
Top each muffin with a few slices of almonds.
7
Bake regular-size muffins for 25 minutes, minimuffins for 15 to 18 minutes.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 large eggs, 2 tablespoons wheat germ, 1 cup cottage cheese, 2 tablespoons lecithin granules, and more.

Yes, Blintz Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blintz Muffins

How did you like this recipe?

Frequently Asked Questions