Recipe of the Week–Cheese Blintz Muffins with Warm Blueberry Sauce

Cheese Blintz Muffins with Warm Blueberry Sauce

(Fruit and Muffin Course)
Ideally serves 12, can be extended to 14.

For Muffins:

1 pound ricotta cheese
3 eggs
2 T. sour cream
½ stick butter, melted
½ C. Bisquick
1/3 C. sugar

Preheat oven to 350 degrees.
In a medium bowl, blend the eggs, sour cream, and ricotta. Add the butter, stir. Add the Bisquick.
Scoop into rolled edge muffin tins to make (ideally) 12; can extend to 14.
Bake for approx. 30-35 min. until lightly browned.

For Blueberry Sauce:

1 T. arrowroot
1/3 C. warm water
1/3 C. sugar
2 T. lemon juice
2 C. blueberries

Combine arrowroot and warm water in pan and warm until arrowroot dissolves.
Add sugar, lemon juice to blend. Add blueberries. Stir until mixture breaks down and thickens. It will thicken as it cools a little.
Makes about 2 cups sauce.

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