Ingredients for Baby Blintzes
- 1 lb Farmer Cheese
- 1 lb 2% Fat Cottage Cheese
- Sour Cream (for serving)
- 5 tbsp Sugar
- 2 cups Bisquick Baking Mix
- 1/2 tsp Vanilla Extract
- 2 tbsp Melted Butter
- 2 large Eggs and 1 Egg Yolk
- 1 cup Blueberries
- 2 tbsp Cinnamon Sugar Mixture
- 1 cup Milk
- 1/4 tsp Salt
- Whipped Cream (optional, for serving)
- 1/2 cup All-purpose Flour
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How to Make Baby Blintzes
- Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.
- In a medium bowl, combine the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the milk, eggs, and melted butter.
- Add the wet ingredients to the dry ingredients and whisk gently until just combined. Do not overmix.
- Fold in the blueberries.
- Fill each muffin cup about ¾ full with the batter.
- In a small bowl, mix together the farmer's cheese, sugar, and vanilla extract.
- Drop a teaspoon of the cheese mixture into the center of each muffin.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
- Serve warm with a dollop of sour cream or whipped cream (optional).
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
31g
Fat
14g
Carbs
3g
