Baby Blintzes

Step 1: Preheat oven to 350 degrees. Spray muffin tin with cooking spray.

Step 2: Using a large bowl for an electric mixer, crumble the farmer's cheese into bowl. Adding one ingredient at a time, use the electric mixer to incorporate cottage cheese, sour cream, sugar, Bisquick, vanilla, butter and eggs.

Step 3: Fill muffin tin halfway with cheese mixture.

Step 4: Place 3 blueberries on top of each blintz muffin, and bake for 20 minutes. Cool for 5-10 minutes.

Step 5: Using a knife to loosen the edges, remove the blintz muffins and place on wire rack to cool.

Step 6: Before serving, sprinkle each blintz with cinnamon sugar and a dollap of sour cream in the center. May also be served plain or with additional fresh berries for garnish.

Step 7: Serve hot, warm or room temperature. Refrigerate if serving at a later time or you want to serve them cold.

Step 8: NOTE: I think you could make these in mini muffin pans, but would need to shorten the cooking time. I also think you might want to bake more than 3 berries each if using a regular size muffin tin.

Step 9: YIELD: 12 regular size muffin blintzes