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 possible to trace the history of `recipes` back into ancient history, in truth as far back into history as the ancient Egyptians, and possibly even further than that. However, in the main part, these old cookbooks were just very basic pictorial recipes for meal preparation.
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We hope you enjoy this Low Carb Muffins recipe.
