Baby Blintzes

• 8 ounces farmer cheese, regular (not unsalted, cut into cubes)
• 8 ounces 2% fat cottage cheese
• 3 tablespoons sour cream
• 1/3 cup sugar
• 1/2 cup Bisquick baking mix
• 1 teaspoon vanilla
• 3 tablespoons butter, melted
• 3 large eggs
• 36 blueberries, fresh
• cinnamon-sugar mixture
• sour cream (to garnish)

1. Preheat oven to 350 degrees.
2. Spray muffin tin with cooking spray.
3. Using a large bowl for an electric mixer, crumble the farmer's cheese chunks.
4. Add one ingredient at a time, cottage cheese through eggs, mixing well to incorporate each ingredient.
5. Fill each of muffins halfway with the cheese mixture.
6. Place 3 blueberries on top. NOTE: The original recipe called for 2 blueberries & 1 raspberry.
7. Bake 20 minutes.
8. Remove from oven and cool in muffin tin for 5-10 minutes.
9. Using a knife to loosen the edges, remove muffins and place on wire rack to cool.
10. Serve hot, warm or at room temperature.
11. Before serving, sprinkle each blintz with cinnamon-sugar mixture and add dollap of sour cream in center. NOTE: They may also be served plain or with additional fresh berries for garnish.

farmer cheese, cottage cheese, sour cream, sugar, bisquick baking mix, vanilla, butter, eggs, blueberries, cinnamonsugar, sour cream

Taken from www.food.com/recipe/baby-blintzes-213167 (may not work)