Cupcake Blintzes

• 8 :ounces farmer's cheese
• 8 :ounces cottage cheese, 2% or 4% milk fat
• 3 :tablespoon sour cream
• 1/2 :cup sugar
• 1/2 :cup all-purpose baking mix
• 1 :teaspoon vanilla
• 3 :tablespoon butter, melted
• 3 :large eggs
• 12 :raspberries
• 24 :blueberries
• Cinnamon/sugar:combination
• Sour:cream

Preparation

1. Preheat oven to 350°.
2. Heavily grease a muffin tin with butter or nonstick cooking spray.
3. n a large bowl, mix the farmer cheese, cottage cheese, sour cream, sugar, baking mix, vanilla, melted butter, and eggs with an electric mixer at medium speed.
4. Fill each of the muffin compartments halfway with the mixture.
5. Place 1 raspberry and 2 blueberries on top of each muffin tin.
6. Bake 20 to 25 minutes.
7. Remove from the oven.
8. Before serving, sprinkle each baby blintz with cinnamon/sugar mixture and a small dollop of sour cream.