Blintz Muffins

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

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 350F (180C).
4. Grease 12 regular-size muffin cups, or 3 dozen minicups, or line with foil baking cups.
5. Spoon the batter into the cups.
6. Top each muffin with a few slices of almonds.
7. Bake regular-size muffins for 25 minutes, minimuffins for 15 to 18 minutes.

eggs, germ, cottage cheese, lecithin granules, sour cream, orange zest, honey, vanilla, cinnamon, pastry flour, almonds

Taken from recipeland.com/recipe/v/blintz-muffins-5436 (may not work)