1/2 tb Vegetable oil

      4    Eggs

    1/2 ts Cream of tartar

    1/4 c  Low fat cottage cheese

      2 tb Soy flour

      1    Package artificial sweetener

  1.  Preaheat oven to 350 degrees.  Coat muffin cups with a little vegetable

  oil. (or use butter, margarine, or pan spray) 2. Separate the eggs very
  carefully, allowing no egg yolk to mix with the whites. 3. Beat the egg
  whites with an electric mixer until frothy.  Add the cream of tartar and
  continue beating just until stiff peaks form. 4. Combine egg yolks, cottage
  cheese, soy flour, and sweetener.  Fold this mixture carefully into the egg
  whites. 5. Fill each muffin cup 2/3 full of batter. Bake the muffins for
  about 30 minutes, until the are golden brown and spring back when touched.
  Variation:  To make spice muffins, stir 1/2 ts cinnamon, 1/4 ts ground
  ginger, and 1/8 ts 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.  MM