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
