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    You are in: Home / Recipes / Cupcake Cheese Blintzes Recipe
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    Cupcake Cheese Blintzes

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    blucoat's Note:

    This is an easy short-cut recipe for blintzes bakes in a muffin tin. It's from the cookbook, "Kosher by Design", by Suzie Fishbein.

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    Ingredients:

    Yield:

    cupcake ...

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350°F Heavily grease a muffin tin with butter or nonstick cooking spray.
    2. 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. 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.

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    Nutritional Facts for Cupcake Cheese Blintzes

    Serving Size: 1 (906 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 186.6
     
    Calories from Fat 95
    51%
    Total Fat 10.6 g
    16%
    Saturated Fat 5.8 g
    29%
    Cholesterol 69.8 mg
    23%
    Sodium 344.6 mg
    14%
    Total Carbohydrate 14.8 g
    4%
    Dietary Fiber 0.3 g
    1%
    Sugars 10.1 g
    40%
    Protein 8.0 g
    16%

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