Soy Muffins
1/2 TBSP vegetable oil
4 eggs (separate very carefully) *
1/2 tsp cream of tartar
1/4 cup cottage cheese
2 TBSP soy flour
1 package stevia sweetener
*(or use 4 servings of reconstituted egg white powder and 4 servings of reconstituted egg yellow powder)
Directions:
Preheat oven to 300 degrees. Coat muffin cups with oil or spray (or use muffin cup liners for less clean-up). Beat egg whites with an electric mixer until frothy. Add 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 2/3 full of batter. Bake muffins for about 30 minutes until golden brown and spring back at the touch.
We're working on a way to do these without the cottage cheese, so that they use exclusively stored-foods, and to be lactose-free (for Hubby). Any ideas?
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2 comments:
Hey, I believe you can make a cottage-cheese substitute using tofu or soy (or some other non-dairy?) milk. Just do a search for it and a recipe may pop up.
Thanks. That's a great idea. I've found several recipes and will post them soon! Vikki
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