Low Carb Muffins
Yield
1 dozenPrep
10 minCook
30 minReady
45 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | tablespoon |
vegetable oil
|
|
| 4 | large |
eggs
|
|
| ½ | teaspoon |
cream of tartar
|
|
| ¼ | cup |
cottage cheese (low-fat 1%)
|
|
| 2 | tablespoons |
soy flour
|
|
| 1 | package |
artifical sweetener
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.5 | ml |
vegetable oil
|
|
| 4 | large |
eggs
|
|
| 2.5 | ml |
cream of tartar
|
|
| 59 | ml |
cottage cheese (low-fat 1%)
|
|
| 3E+1 | ml |
soy flour
|
|
| 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
