Low Carb Orange Muffins
3 egg yolks
3 tbsp cottage cheese
2 tsp orange rind, grated
3 tbsp soy flour, sifted
3 egg whites
1/4 tsp cream of tartar
1 pinch salt
1. Preheat oven to 180°C and lightly butter 12-hole muffin pan.
2. Cover and blend egg yolks, cheeses, and water in 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.
3. 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.
4. Half fill muffin pans with batter. Bake 45 minutes at 180°C or until golden brown and muffins pull away from the sides of the pan. Serve piping hot.