Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 8 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Combine cottage cheese, eggs, flour, baking powder, sugar, butter and salt; mix thoroughly. Fill (to the top) about 8 well- greased muffin cups. Top each with dash of paprika and nutmeg. Bake in a 350 degrees F oven about 1 hour. Muffins will puff up high while cooking but will drop back down. Can also be made day ahead and reheated. Makes a good Shavouth or Yom Kippur break-fast. Serve plain or with sour cream. *I think I might try this recipe in mini cupcake pans **I would watch the baking time...dont think these would take an hour! The Chosen- Appetizers and Desserts Edited by Marilyn Stone The Triad Publishing Co., Gainesville, FL 1982 ISBN 0-937404-11-X Recipe from: Essen N Fressen Sisterhood of Congregation Beth Chaim East Windsor, NJ Recipe by: The Chosen- Appetizers and Desserts p. 43 Posted to JEWISH-FOOD digest by Linda Shapiro on Sep 27, 1998, converted by MM_Buster v2.0l.
