Blintz Muffins
- 3 Eggs
- 2 tb Wheat germ
- 1 c Cottage cheese
- 2 tb Lecithin granules
- 3 tb Sour cream
- 1 tb Grated orange rind
- 2 tb Honey
- 1 ts Vanilla
- 1/2 ts Cinnamon
- 1/2 c Whole wheat pastry flour
sliced almonds for garnish
In a mixing bowl or food processor, blend together the eggs, cheese, sour
cream, honey, and vanilla.
In another bowl, combine the pastry flour, wheat germ, lecithin granules,
orange rind, and cinnamon.
Preheat oven to 350 F. Grease 12 regular-size muffin cups, or 3 dozen
minicups, or line with foil baking cups.
Spoon the batter into the cups. Top each muffin with a few slices of
almonds. Bake regular-size muffins for 25 minutes, minimuffins for 15 to 18
minutes.
Source: Smart Muffins By Jane Kinderlehrer
In a mixing bowl or food processor, blend together the eggs, cheese, sour
cream, honey, and vanilla.
In another bowl, combine the pastry flour, wheat germ, lecithin granules,
orange rind, and cinnamon.
Preheat oven to 350 F. Grease 12 regular-size muffin cups, or 3 dozen
minicups, or line with foil baking cups.
Spoon the batter into the cups. Top each muffin with a few slices of
almonds. Bake regular-size muffins for 25 minutes, minimuffins for 15 to 18
minutes.
Source: Smart Muffins By Jane Kinderlehrer
