| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Atlanta | Passover | 1 | Servings |
INGREDIENTS
| 1 | lb | Creamed cottage cheese |
| 2 | oz | Melted butter |
| 3/4 | c | Sugar |
| 1/2 | c | Cake meal |
| 4 | Beaten eggs; (can use egg substitute) |
INSTRUCTIONS
Mix all ingredients together except eggs; then add eggs. Grease muffin tins. Fill tins 3/4 full; bake 350 for 40-45 minutes if using large muffin tins. Smaller muffin tins will require less time. Serve with sour cream or jelly. Recipe by: Bernice, Atlanta, GA Posted to JEWISH-FOOD digest Volume 98 #006 by lisamontag@juno.com (Lisa Montag) on Jan 5, 1998
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