| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
|
Low-cal |
12 |
Servings |
INGREDIENTS
| 1/2 |
tb |
Vegetable oil |
| 4 |
|
Eggs |
| 1/2 |
ts |
Cream of tartar |
| 1/4 |
c |
Low fat cottage cheese |
| 2 |
tb |
Soy flour |
| 1 |
|
Package artificial sweetener |
INSTRUCTIONS
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
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