1/2 tbsp vegetable oil
4 eggs
1/2 tsp cream of tartar
1/4 cup low fat cottage cheese
2 tbsp soy flour
1 package artificial sweetener
Directions
1. Preaheat oven to 350 degrees. Coat muffin cups with a little
vegetable oil. (or use butter, margarine, or pan spray) 2. Separate
the eggs very carefully, allowing no egg yolk to mix with the whites.
3. Beat the egg whites with an electric mixer until frothy. Add the
cream of tartar and continue beating just until stiff peaks form. 4.
Combine egg yolks, cottage cheese, soy flour, and sweetener. Fold
this mixture carefully into the egg whites. 5. Fill each muffin cup
2/3 full of batter. Bake the muffins for about 30 minutes, until the
are golden brown and spring back when touched. Variation: To make
spice muffins, stir 1/2 ts cinnamon, 1/4 ts ground ginger, and 1/8 ts
cloves into the soy flour before adding to the egg yolks.
Note These turned out tasty but sort of fell like crumpets, I would
be more careful about not overmixing next time. MM
Servings: 12 servings
Low Carb Muffins Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Diet; Low Carbohydrate; Muffin
The History of Recipes
It is quite possible to track the history of transcribed cooking instructions far back into the distant past, in truth as far back into history as early Egypt, and possibly even further than that. However, sadly, these early recipes were just simple pictorial recipes for preparing food.
The truth of the matter is, the most ancient recipe discovered so far, according to academics are a few ancient tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `exhilarated, wonderful and blissful`. Progressing into The time of the romans around 25BC a roman called Apicius created a few scripts which described recipes enjoyed by wealthy Romans. In his scrolls, he describes how the meals of wealthy Romans were split into starters, entrees and desserts, a very modern way of dining. He also tells us how the ancient chefs used many spices, including some that we all recognise such as bay, rue and dill. Later, in the 15th century, people returning from the crusades brought us many new foods and herbs from middle-east cuisine, such as basil and coriander. These new herbs and spices was responsible for a surge in books on cookery, most of which still exist in private collections. During the following few centuries, the families of Europe tried to serve the most extravagent meals, and because of this cooks and their recipe collections were much in demand. Nevertheless, it was during the 1800s that fine cooking and recipe books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to collating, testing, and writing down recipes for their fellow cooks to enjoy. By the advent of the 1900s, cookbooks were increasing in popularity mostly as a result of higher levels of literacy, people having more spare time and having more disposable income. |
We hope you enjoy this Low Carb Muffins recipe.
