| 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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