Blintz Muffins Recipe

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Blintz Muffins Recipe

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Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.

Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.

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Blintz Muffins

Ingredients

3 eggs
2 tbsp wheat germ
1 cup cottage cheese
2 tbsp lecithin granules
3 tbsp sour cream
1 tbsp grated orange rind
2 tbsp honey
1 tsp vanilla
1/2 tsp cinnamon
1/2 cup whole wheat pastry flour

Preparation

sliced almonds for garnish

In a mixing bowl or food processor, blend together the eggs, cheese,
sour cream, honey, and vanilla.

In another bowl, combine the pastry flour, wheat germ, lecithin
granules, orange rind, and cinnamon.

Preheat oven to 350 F. Grease 12 regular-size muffin cups, or 3 dozen
minicups, or line with foil baking cups.

Spoon the batter into the cups. Top each muffin with a few slices of
almonds. Bake regular-size muffins for 25 minutes, minimuffins for 15
to 18 minutes.

Source: Smart Muffins By Jane Kinderlehrer

Servings: 6