PASSOVER CUPCAKE BLINTZES

FROM THE UTJ SOUTHERN TEST KITCHEN COMES THIS RECIPE FROM CHEF ANDREA

Passover Cupcake Blintzes
• 1 lb. creamed cottage cheese
• 2 oz. melted butter
• 3/4 cup sugar
• little less than 1/2 cup cake meal (not matza meal)
• 4 beaten eggs (can use egg substitute)
Mix all ingredients together except eggs; then add eggs. Grease muffin tins. Fill tins 3/4 full; bake 350 for 40-45 minutes if using large muffin tins. Smaller muffin tins will require less time. Serve with sour cream or jelly.

Hands on time: 20 minutes Total time: 45 minutes Serves: 8