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Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 12 |
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Baltimore Style magazine, Nov/Dec 1995. Holiday appetizer recipe edition. Ingredients:
nonstick cooking spray |
1 pint cottage cheese, small-curd |
1/2 teaspoon sugar |
1 tablespoon olive oil |
1 whole egg |
3 egg whites |
1/2 cup buttermilk biscuit mix |
1 cup sour cream |
4 -6 ounces caviar, domestic (red, black or golden) |
1/2 cup onion, finely chopped |
Directions:
1. To make blini cups: Preheat oven to 350 degrees. In a food processor fitted with the metal blade, or mixing bowl with electric mixer, process or mix cottage cheese, sugar, olive oil, whole egg and whites until blended. Add biscuit mix and pulse or mix until blended. Spray 1 1/2-inch miniature muffin cups with no-stick cooking spray. Pour batter into cups, filling 3/4 full. Bake for 35 to 40 minutes or until tops are golden. Remove from oven, go around edges with the tip of a sharp knife and remove from pans. (Blini may be refrigerated up to 2 days or frozen.).
2. Before serving: Preheat oven to 350 degrees. Place blini cups on baking sheets and bake for 10 minutes or until hot. Top with a dollop of sour cream, caviar, and onion, if using. Makes about 36.
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