| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Jewish | Blintzes, Brunch | 8 | Servings |
INGREDIENTS
| 12 | oz | Creamed cottage cheese |
| 2 | Eggs; lightly beaten | |
| 1/2 | c | Flour |
| 1/2 | ts | Baking powder |
| 7 | tb | Sugar |
| 2 | tb | Melted butter |
| 1 | pn | Salt |
| 1 | ds | Paprika; nutmeg, (I think I would use cinnamon.) |
INSTRUCTIONS
Combine cottage cheese, eggs, flour, baking powder, sugar, butter and salt; mix thoroughly. Fill (to the top) about 8 well- greased muffin cups. Top each with dash of paprika and nutmeg. Bake in a 350 degrees F oven about 1 hour. Muffins will puff up high while cooking but will drop back down. Can also be made day ahead and reheated. Makes a good Shavouth or Yom Kippur break-fast. Serve plain or with sour cream. *I think I might try this recipe in mini cupcake pans **I would watch the baking time...don't think these would take an hour! The Chosen- Appetizers and Desserts Edited by Marilyn Stone The Triad Publishing Co., Gainesville, FL 1982 ISBN 0-937404-11-X Recipe from: Essen 'N Fressen Sisterhood of Congregation Beth Chaim East Windsor, NJ Recipe by: The Chosen- Appetizers and Desserts p. 43 Posted to JEWISH-FOOD digest by Linda Shapiro <lss@coconet.com> on Sep 27, 1998, converted by MM_Buster v2.0l.
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