| 1 | Preaheat oven to 350 degrees. |
| 2 | Coat muffin cups with a little vegetable oil. |
| 3 | (or use butter, margarine, or pan spray) Separate the eggs very carefully, allowing no egg yolk to mix with the whites. |
| 4 | Beat the egg whites with an electric mixer until frothy. |
| 5 | Add the cream of tartar and continue beating just until stiff peaks form. |
| 6 | Combine egg yolks, cottage cheese, soy flour, and sweetener. |
| 7 | Fold this mixture carefully into the egg whites. |
| 8 | Fill each muffin cup 2/3 full of batter. |
| 9 | Bake the muffins for about 30 minutes, until the are golden brown and spring back when touched. |
| 10 | Variation: to make spice muffins, stir ?ts cinnamon, ?ts ground ginger, and 1/8 ts cloves into the soy flour before adding to the egg yolks. |
| 11 | Note these turned out tasty but sort of fell like crumpets, i would be more careful about not overmixing next time |
