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Poppy Seed Muffins
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Serving Size: 12
3 egg yolks
3 tbl cottage cheese
3 tbl soy flour -- sifted
3 egg whites
1/4 tsp cream of tartar
1 pinch salt
2 tsp poppy seeds
Preheat oven to 350°F-180°C and lightly butter Teflon muffin pan. Cover and blend egg yolks, cheeses, and water in blender at medium speed for 10 seconds. Scrape down sides of blender; add 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 and sprinkle with poppy seeds. Bake 45 minutes at 350* or until golden brown and muffins pull away from the sides of the pan. Serve piping hot.
Makes 12 mufins
Per Serving: 31 Calories
2 fat grams
1 carb gram
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