Blintz Muffins Recipe

• 3 x Large eggs
• 2 Tbsp. Wheat germ
• 1 c. Cottage cheese
• 2 Tbsp. Lecithin granules
• 3 Tbsp. Lowfat sour cream
• 1 Tbsp. Grated orange rind
• 2 Tbsp. Honey
• 1 tsp Vanilla
• 1/2 tsp Cinnamon
• 1/2 c. Whole wheat pastry flour

1. Sliced almonds for garnish
2. In a mixing bowl or possibly food processor, blend together the Large eggs, cheese, lowfat sour cream, honey, and vanilla.
3. In another bowl, combine the pastry flour, wheat germ, lecithin granules, orange rind, and cinnamon.
4. Preheat oven to 350 F. Grease 12 regular-size muffin c., or possibly 3 dozen minicups, or possibly line with foil baking c..
5. Spoon the batter into the c.. Top each muffin with a few slices of almonds.
6. Bake regular-size muffins for 25 min, minimuffins for 15 to 18 min.

eggs, germ, cottage cheese, lecithin granules, sour cream, orange rind, honey, vanilla, cinnamon, whole wheat pastry flour

Taken from cookeatshare.com/recipes/blintz-muffins-87113 (may not work)