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Low Carb Muffins

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Recipe

 

Yield

1 dozen

Prep

10 min

Cook

30 min

Ready

45 min
Trans-fat Free, Low Carb, Low Sodium

Ingredients

Amount Measure Ingredient Features
½ tablespoon vegetable oil
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4 large eggs
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½ teaspoon cream of tartar
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¼ cup cottage cheese (low-fat 1%)
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2 tablespoons soy flour
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1 package artifical sweetener
*

Ingredients

Amount Measure Ingredient Features
7.5 ml vegetable oil
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4 large eggs
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2.5 ml cream of tartar
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59 ml cottage cheese (low-fat 1%)
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3E+1 ml soy flour
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1 package artifical sweetener
*

Directions

Preaheat oven to 350℉ (180℃). Coat muffin cups with a little vegetable oil.

Separate the eggs very carefully, allowing no egg yolk to mix with the whites.

Beat the egg whites with an electric mixer until frothy. Add the cream of tartar and continue beating just until stiff peaks form.

Combine egg yolks, cottage cheese, soy flour, and sweetener. Fold this mixture carefully into the egg whites.

Fill each muffin cup ⅔ full of batter. Bake the muffins for about 30 minutes, until the are golden brown and spring



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 69g (2.4 oz)
Amount per Serving
Calories 10557% from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 212mg 71%
Sodium 73mg 3%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 2%
Sugars g
Protein 19g
Vitamin A 5% Vitamin C 0%
Calcium 4% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 

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