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Orange Muffins
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Serving Size:
3 egg yolks
3 tbl cottage cheese
2 tsp orange rind, grated
3 tbl soy flour, sifted
3 egg white
1/4 tsp cream of tartar
1 pinch salt
Preheat oven to 350°F-180°C and lightly butter Teflon muffin pan. Cover and blend egg yolks, cheeses, and water in a blender at medium speed for 10 seconds. Scrape down sides of blender; add grated orange rind and sifted soy flour, cover, and blend for 10 seconds. Scrape down sides and blend on high for an additional 20 seconds or until completely blended. Beat egg whites, cream of tartar and salt until stiff peaks form.
Carefully fold in half of egg yolk-cheese mixture with rubber spatula so as not to break down stiff egg whites. Carefully fold in remaining egg/cheese mixture. half fill muffin pans with batter. Bake 45 minutes at 350°F-180°Cor until golden brown and muffins pull away from the sides of the pan. Serve piping hot.
Per Serving: 28 Calories
2 grams fat
1 carb
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