Low carb muffins

Preheat oven to 350°F (175°C) and lightly grease a 4-cup muffin tin with vegetable oil.

Separate the eggs, placing whites in one bowl and yolks in another.

Add cream of tartar to the egg whites and beat with an electric mixer on high speed until stiff peaks form, about 3-4 minutes.

In the bowl with egg yolks, whisk together the yolks, low fat cottage cheese, soy flour, and artificial sweetener until well combined and smooth.

Gently fold the beaten egg whites into the yolk mixture in two additions, being careful not to deflate the whites.

Divide the batter evenly among the 4 muffin cups, filling each about three-quarters full.

Bake for 18-22 minutes until the muffins are golden brown and a toothpick inserted in the center comes out clean.

Allow muffins to cool in the tin for 2-3 minutes before removing and serving warm.