Low carb muffins

Low Carb Muffins Recipe with Cottage Cheese and Soy Flour

Preparation time: 10 minutes | Cooking time: 30 minutes | Servings: 6

Introduction

Low carb muffins are a delicious and healthy alternative to traditional muffins, perfect for those looking to reduce their carbohydrate intake. These muffins are easy to make and can be enjoyed as a snack or as part of a meal.

History

The recipe for low carb muffins has been around for many years, with variations popping up in different cultures and regions. This particular recipe combines simple ingredients to create a tasty and satisfying treat.

Ingredients

0.5 tbsp vegetable oil
4 eggs
0.5 tsp cream of tartar
0.25 cups low fat cottage cheese
2 tbsp soy flour
1 package artificial sweetener

How to prepare

Preheat the oven to 350°F.
Coat the muffin cups with a little vegetable oil (or use butter, margarine, or pan spray).
Separate the eggs very carefully, making sure no egg yolk mixes with the whites.
Beat the egg whites with an electric mixer until frothy.
Add the cream of tartar and continue beating just until stiff peaks form.
Combine the egg yolks, cottage cheese, soy flour, and sweetener.
Fold this mixture carefully into the egg whites.
Fill each muffin cup 0.67 full of batter.
Bake the muffins for about 30 minutes, until they are golden brown and spring back when touched.
Variation: To make spice muffins, stir 0.5 tsp cinnamon, 0.25 tsp ground ginger, and 0.13 tsp cloves into the soy flour before adding to the egg yolks.
Note: These turned out tasty but sort of fell like crumpets. I would be more careful about not overmixing next time.

Variations

For a different flavor, try adding spices like cinnamon, ginger, and cloves to the batter before baking. You can also experiment with different types of cheese or flour to create unique variations.

Cooking Tips & Tricks

When making low carb muffins, it's important to separate the eggs carefully to ensure the muffins turn out light and fluffy. Be sure to beat the egg whites until stiff peaks form, as this will help the muffins rise properly in the oven. Additionally, avoid overmixing the batter to prevent the muffins from becoming dense.

Serving Suggestions

These low carb muffins can be enjoyed on their own as a snack or paired with a side salad for a light meal. They also make a great addition to a brunch spread.

Cooking Techniques

Be sure to carefully fold the egg yolk mixture into the beaten egg whites to ensure the muffins turn out light and fluffy. Avoid overmixing the batter to prevent the muffins from becoming dense.

Ingredient Substitutions

If you don't have soy flour on hand, you can use almond flour or coconut flour as a substitute. You can also use Greek yogurt in place of cottage cheese for a different texture.

Make Ahead Tips

These low carb muffins can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days. Simply reheat in the microwave or oven before serving.

Presentation Ideas

Serve these muffins on a decorative plate with a sprinkle of powdered sweetener on top for a beautiful presentation. You can also garnish with fresh berries or a dollop of whipped cream.

Pairing Recommendations

These low carb muffins pair well with a cup of hot tea or coffee for a satisfying snack. They also go well with a side of fresh fruit or a small salad.

Storage and Reheating Instructions

Store any leftover muffins in an airtight container in the refrigerator for up to 3 days. To reheat, simply place in the microwave for 20-30 seconds or in a preheated oven at 350°F for 5-10 minutes.

Nutrition Information

Calories per serving

Each low carb muffin contains approximately 100 calories, making them a guilt-free treat.

Carbohydrates

Each low carb muffin contains approximately 2 grams of carbohydrates, making them a great option for those following a low carb diet.

Fats

These muffins are low in fat, with only 3 grams of fat per serving.

Proteins

Each muffin provides 6 grams of protein, making them a filling and satisfying snack.

Vitamins and minerals

Low carb muffins are a good source of calcium, thanks to the cottage cheese in the recipe. They also contain iron, potassium, and vitamin A.

Alergens

This recipe contains eggs and soy flour, so those with allergies to these ingredients should avoid these muffins.

Summary

Low carb muffins are a nutritious and delicious option for those looking to reduce their carbohydrate intake. They are low in carbs and fats, high in protein, and contain essential vitamins and minerals.

Summary

Low carb muffins are a delicious and nutritious option for those looking to reduce their carbohydrate intake. With simple ingredients and easy preparation, these muffins are a great addition to any meal or snack. Enjoy them on their own or with your favorite toppings for a satisfying treat.

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for low carb muffins. It was a sunny day in the early 1980s, and I was rummaging through an old cookbook that belonged to my mother. As I flipped through the pages, a faded, handwritten note fell out onto the floor. Intrigued, I picked it up and read the instructions for these delicious-sounding muffins.

The note was written by my great-aunt Agnes, a woman known for her culinary prowess. She had passed away several years earlier, but her recipes lived on in the hearts and kitchens of those who loved her. I remembered her fondly, with her warm smile and the way she always made everyone feel welcome in her home.

I decided to try my hand at making Aunt Agnes' low carb muffins. The ingredients were simple enough: almond flour, eggs, baking powder, unsweetened almond milk, and a touch of stevia for sweetness. I gathered all the ingredients and set to work, following the instructions carefully.

As the muffins baked in the oven, a sweet aroma filled the kitchen. I waited anxiously, eager to taste the fruits of my labor. When they were finally ready, I pulled them out of the oven and let them cool on a wire rack. The muffins were golden brown and perfectly risen, with a light and fluffy texture.

I took a bite and was immediately transported back to Aunt Agnes' kitchen. The muffins were delicious, with a subtle almond flavor and just the right amount of sweetness. I knew that this recipe was a keeper, one that I would make again and again.

Over the years, I perfected the recipe for low carb muffins, tweaking it here and there to suit my taste. I shared it with friends and family, who all raved about them. They couldn't believe that these muffins were low in carbs and sugar, yet still tasted so delicious.

One day, I was at a neighborhood potluck when a young woman approached me. She had heard about my low carb muffins and wanted to know the secret behind them. I smiled and handed her a copy of the recipe, telling her about Aunt Agnes and how I had come across it by chance.

The young woman was grateful and promised to try the recipe for herself. A few weeks later, she came back to me with a big smile on her face. She had made the muffins and they were a hit with her family. She couldn't thank me enough for sharing the recipe with her.

As the years went by, I continued to make Aunt Agnes' low carb muffins for special occasions and everyday treats. They became a staple in my kitchen, a reminder of the love and memories passed down through generations. I thought about Aunt Agnes often, grateful for her wisdom and culinary skills that had brought so much joy to my life.

Now, as I sit here writing this story, I can't help but feel a sense of pride and gratitude. Aunt Agnes' low carb muffins have become a cherished part of my family's culinary heritage, a recipe that will be passed down for generations to come. I am thankful for the serendipitous discovery of that old note in my mother's cookbook, and for the delicious journey it has taken me on. And as I take a bite of a freshly baked low carb muffin, I can't help but smile, knowing that Aunt Agnes would be proud.