Cupcake Cheese Blintzes

Name: Cupcake Cheese Blintzes
Ingredients: 8 ounces farmer's cheese; 8 ounces low fat cottage cheese or 8 ounces regular cottage cheese; 3 tablespoons sour cream; 1/2 cup sugar; 1/2 cup Bisquick baking mix or 1/2 cup another baking mix; 1 teaspoon vanilla; 3 tablespoons butter, melted; 3 large eggs; 12 raspberries; 24 blueberries; cinnamon sugar, mixture; sour cream

12 ingredients

3 steps

Ingredients

8 ounces farmer's cheese
8 ounces low fat cottage cheese or 8 ounces regular cottage cheese
3 tablespoons sour cream
1/2 cup sugar
1/2 cup Bisquick baking mix or 1/2 cup another baking mix
1 teaspoon vanilla
3 tablespoons butter, melted
3 large eggs
12 raspberries
24 blueberries
cinnamon sugar, mixture
sour cream

Directions

1

Preheat oven to 350°F Heavily grease a muffin tin with butter or nonstick cooking spray.
2

In a large bowl, mix the farmer cheese, cottage cheese, sour cream, sugar, baking mix, vanilla, melted butter, and eggs with an electric mixer at medium speed. Fill each of the muffin compartments halfway with the mixture. Place 1 raspberry and 2 blueberries on top of each muffin tin.
3

Bake 20 to 25 minutes. Remove from the oven. Before serving, sprinkle each baby blintz with cinnamon sugar and a small dollop of sour cream.