Blintz Muffins
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




3 eggs
2 tablespoons wheat germ
1 cup cottage cheese
2 tablespoons lecithin granules
3 tablespoons sour cream
1 tablespoon grated orange rind
2 tablespoons honey
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 cup whole wheat pastry flour
sliced almonds for garnish

Preparation

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 350 F. Grease 12 regular-size muffin cups, or 3 dozen minicups, or line with foil baking cups. 4 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.