Blintz Muffins Recipe Recipe

Name: Blintz Muffins Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 x Large eggs; 2 Tbsp. Wheat germ; 1 c. Cottage cheese; 2 Tbsp. Lecithin granules; 3 Tbsp. Lowfat sour cream; 1 Tbsp. Grated orange rind; 2 Tbsp. Honey; 1 tsp Vanilla; 1/2 tsp Cinnamon; 1/2 c. Whole wheat pastry flour

Servings: persons

3 x Large eggs
2 Tbsp. Wheat germ
1 c. Cottage cheese
2 Tbsp. Lecithin granules
3 Tbsp. Lowfat sour cream
1 Tbsp. Grated orange rind
2 Tbsp. Honey
1 tsp Vanilla
1/2 tsp Cinnamon
1/2 c. Whole wheat pastry flour

1
Sliced almonds for garnish
2
In a mixing bowl or possibly food processor, blend together the Large eggs, cheese, lowfat 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. Grease 12 regular-size muffin c., or possibly 3 dozen minicups, or possibly line with foil baking c..
5
Spoon the batter into the c.. Top each muffin with a few slices of almonds.
6
Bake regular-size muffins for 25 min, minimuffins for 15 to 18 min.

509

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 3 x Large eggs, 2 Tbsp. Wheat germ, 1 c. Cottage cheese, 2 Tbsp. Lecithin granules, and more.

Yes, Blintz Muffins Recipe 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 Recipe

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