Blintz Muffins

Name: Blintz Muffins
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

11 ingredients

7 steps

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

Directions

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.