This recipe is inspired by the delicious blintz muffins in the first “Kosher by design” cookbook. My mother (Bonnie) makes them for my kids and they adore them! .
Ingredients
1 cup pumpkin purée
1 cup ricotta cheese
3 eggs
1/2 cup pancake mix (I used kodiak cakes, use passover pancake mix if necessary)
3 tbsp butter
1 tsp Cinnamon
1 tsp Vanilla
Blueberries to top muffins
.
Preheat oven to 350°F. Line a muffin tray with parchment liners (important to use parchment, otherwise it sticks)
Mix together all ingredients, except the blueberries.
Fill 1/4 cup of mixture into each muffin cup and top each with a blueberry.
Bake for 20-25 minutes
Allow to cool.
These muffins freeze beautifully.
Erin Eats 