Cheese blintz muffins

Cheese Blintz Muffins recipe


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Ingredients
1 pound part-skim ricotta cheese
3 eggs
2 Tablespoons sour cream or yogurt
1/2 stick butter, melted
1/2 cup Bisquickbaking mix
1/3 cup sugar
Blueberry Sauce
1 Tablespoon cornstarch
1/3 cup warm water
1/3 cup sugar
2 Tablespoons lemon juice
2 cups fresh or frozen blueberries

Instructions:

Mix together and bake at 350 degrees for 30 minutes (or until lightly browned) in greased muffin tins. Place two muffins on each plate and spoon warm blueberry sauce over them. Top with a dollop of sour cream.

Blueberry Sauce:Combine cornstarch with warm water to dissolve lumps. Add sugar, lemon juice, and blueberries. Cook over medium heat, stirring until mixture is thickened. Makes about 2 cups sauce.

Makes: 12 blintzes


Tags: recipe, Cheese blintz muffins, cooking, diy