"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Cheese Blintz Muffins Recipe

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This recipe for Cheese Blintz Muffins, by , is from The Bubby Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Bubbie Sheila Lewkowicz

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. part skim ricotta cheese
3 eggs
2 tbsp sour cream or yogurt
1/2 stick butter melted
1/2 cup baking mix (like bisquick)
1/3 cup sugar


Directions:
Directions:
Mix all ingredients together well. (You can put a blueberry if you want on top of each one)
Spoon batter little more than halfway into muffin tins.
Top each muffin with a blueberry if you want.
Bake at 350 for 30 minutes or until lightly browned. Can be made mini muffin tins, but check after 15 minutes for doneness. Serve with sour cream. Great for breaking the fast.

 

 

 

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