Name: Cupcake Blintzes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 8 :ounces farmer's cheese; 8 :ounces cottage cheese (2% or 4% milk fat); 3 :tablespoon sour cream; 1/2 :cup sugar; 1/2 :cup all-purpose baking mix; 1 :teaspoon vanilla; 3 :tablespoon butter (melted); 3 :large eggs; 12 :raspberries; 24 :blueberries; Cinnamon/sugar:combination; Sour:cream

Cupcake Blintzes

Prep Time 15

Cook Time 25

Total Time 40

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Servings

Ingredients

8 :ounces farmer’s cheese
8 :ounces cottage cheese 2% or 4% milk fat
3 :tablespoon sour cream
1/2 :cup sugar
1/2 :cup all-purpose baking mix
1 :teaspoon vanilla
3 :tablespoon butter melted
3 :large eggs
12 :raspberries
24 :blueberries
Cinnamon/sugar:combination
Sour:cream

Instructions

Preparation

Preheat oven to 350°.
Heavily grease a muffin tin with butter or nonstick cooking spray.
n 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.
Bake 20 to 25 minutes.
Remove from the oven.
Before serving, sprinkle each baby blintz with cinnamon/sugar mixture and a small dollop of sour cream.