While this recipe yields more muffins than you will need, unused muffins can be frozen. Mini-muffins are served warm, not hot or cold. Room temperature is O.K. Creme Fraiche can be made with the light cream and light sour cream. However, non-fat sour cream cannot be substituted.
2 eggs, beaten
1 cup small curd cottage cheese
2 tablespoons sour cream
1 tablespoon melted butter
1 teaspoon sugar
1/2 teaspoon vanilla
1/2 cup BisquickAccompaniments:
2 ounces smoked salmon, thinly sliced and cut into 1-inch squares
1/2 cup Creme Fraiche with Lemon & Dill
Beat together all the ingredients until blended. Do not overmix. Grease small hors d'oeuvre-size teflon-lined muffin pans. Fill 1/2 full with batter. Bake at 350° for 25 minutes or until puffed and lightly browned. Tops will settle when cool. Serve warm with a dollup of Creme Fraiche with Lemon & Dill and a thin slice of smoked salmon. Caviar is also an excellent accompaniment. Yields 24 to 30 muffins.
Creme Fraiche with Lemon & Dill:
1/4 cup cream (or half and half)
1/4 cup sour cream (or low-fat sour cream)
1 tablespoon lemon juice
1/4 teaspoon dried dill weed
In a glass jar, stir together all the ingredients until blended. Allow to stand at room temperature for 2 hours and then, cover jar and refrigerate. Can be prepared 2 days earlier. Yields 1/2 cup.
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