Fluffy Cinnamon Muffins

4 eggs
1/2 teaspoon cream of tartar
1/4 cup cottage cheese
2 tablespoons soy flour — or Atkins bake mix, both work
1 tablespoon artificial sweetener
1/2 teaspoon cinnamon
1 tablespoon artificial sweetener
1/2 teaspoon cinnamon
4 tablespoons butter — softened

How to Prepare:
Spray a muffin tin with cooking spray. Preheat oven to 300. Beat egg whites with cream of tartar until stiff. Set aside.
Mix cottage cheese, egg yolks, 1 Tbls Splenda and 1/2 tsp cinnamon until well blended (can use blender if desired). Add soy flour / baking mix & blend well.
Gently fold into egg whites and spoon into muffin tins makes 8-10.
Bake at 300 f until lightly browned and springs back when touched -about 25 minutes.
Mix butter, Splenda and cinnamon well. When muffins are done and cooled slightly, spread the butter mixture over each one. You could make a cream cheese frosting (cream cheese, Splenda, vanilla and some cream -beaten well) and bake this in a small loaf pan (4×8?) and have a cinnamon coffee cake out of it:)

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