---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Blintz Muffins
 Categories: Muffins, Breads
      Yield: 6 Servings
 
      3    Eggs
      2 tb Wheat germ
      1 c  Cottage cheese
      2 tb Lecithin granules
      3 tb Sour cream
      1 tb Orange zest; grated
      2 tb Honey
      1 ts Vanilla
    1/2 ts Cinnamon
    1/2 c  Whole wheat pastry flour
           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 mini-cups, 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, mini-muffins
  for 15 to 18 minutes.
  
  Recipe by Smart Muffins by Jane Kinderlehrer
 
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