Recipe: Cheese Blintz Muffins with Blueberry Sauce (using ricotta and biscuit mix)

CHEESE BLINTZ MUFFINS

1 lb part skim ricotta cheese
3 eggs
2 tbsp sour cream (or yogurt)
1/2 stick (1/4 cup) melted butter or margarine
1/2 cup reduced fat Bisquick
1/3 cup sugar
FOR SERVING:
Blueberry Sauce (recipe follows)
Sour cream

Preheat oven to 350 degrees F.

Mix all ingredients for the muffins together and spoon into greased muffin tin.

Bake for 30 minutes (or until lightly browned).

TO SERVE:
Place two muffins on each plate and spoon warm blueberry sauce over them. Top each with a dollop of sour cream.

BLUEBERRY SAUCE
Makes about 2 cups sauce

1 tbsp cornstarch
1/3 cup warm water
1/3 cup sugar
2 tbsp lemon juice
2 cups fresh or frozen blueberries

Combine cornstarch with 1/3 cup warm water to dissolve lumps. Add sugar, lemon juice and blueberries. Cook over medium heat, stirring until mixture is thickened.

Mostly Hall Bed and Breakfast Inn, Falmouth, Massachusetts

Makes 12
Source: Mostly Hall's Breakfast at 9 Cookbook