1⁄2 cups Rice Krispies® cereal
4 tablespoons sugar
1 teaspoon cinnamon
3 tablespoons butter, cut into12 pieces
4 large eggs
3⁄4 cup sugar1 (8-ounce) block creamcheese, not whipped, at room temperature for 20 minutes
1 cup milk
1⁄2 cup sour cream
6 ounces fine or medium egg noodles, cooked aldente according to package directions, drained and set aside
strawberry preserves or seedless raspberry preserves
fresh blueberries, plus more for garnish
Heat oven to 350° F. Spray a (12 muffin or 2 six muffin) large capacity muffin tray, or mini bunt pan tray with non-stick baking spray. This can also be done in mini loaf pans, yielding10 mini kugels.
Place the Rice Krispies into a small bowl. Using a spoon or your fingertips, coarsely crush the cereal. Mix in the 4 tablespoons sugar and the cinnamon.
Place a piece of the butter into each of the 12 muffin cups and place into the hot oven to melt, about 2 minutes.
Remove from oven and spoon the cereal mixture evenly into the bottom of each of the muffin cups.
In the bowl of a mixer, beat the eggs and sugar until light and fluffy. Beat in the cream cheese, milk, and sour cream. Stir inthe prepared noodles.
Ladle the noodle batter evenly into the prepared muffin tins to fill half full.
Add 1 teaspoon jelly to the center of each muffin and 3-4 fresh blueberries. Fill muffin cups full with remaining batter.
Sprinkle with cinnamon. Bake for 45 minutes. Allow to cool for 5 minutes. Remove from pan.
Repeat as necessary with remaining batter.
If you don’t have enough to fill all the compartments, fill the empty ones with a little bit of water to prevent the empty cups from scorching.
The mini kugels can be served warm or room temperature. Garnish with fresh bluberries.
Yield: 10-14 mini-kugels, depending on shape