ORANGE NUT MUFFINS
Yields:12 muffins
6 whole eggs
1/4 teaspoon cream of Tartar
4 packets sugar substitute
1/4 cup soy flour
1/4 cup walnuts -- ground
1 teaspoon orange extract
4 ounces cream cheese
1/4 cup heavy cream
8 packets sugar substitute
1 teaspoon orange extract
2.6 grams carb minus .03 for fiber= 2.3 grams carb ea.
6 large eggs, separated.....
Beat egg whites with 1/4-tsp. cream of tarter and add 4 pkt Splenda
Beat whites until stiff. Sprinkle 1/2 tsp. orange extract over this.
In separate bowl beat yolks with 4-sugar sub (Splenda) and 1 TBS brown Sugar Twin.
Add 1/2 tsp. orange extract.
Take a big spoonful of whites and add to yolk mixture and mix together, then pour yolk mixture over whites,
Mix 1/4 cup Hodgsons Mill Brand soy flour with 1/4 cup ground walnuts (doesn't have to be super fine)
Fold all this together and pile mixture into 12 muffin cups sprayed with Pam. Bake at 350 for 15 min until tops of muffins are browned, reduce to 325 and bake another 15 minutes.
Cool and ice with orange cream cheese frosting if desired.
ORANGE CREAM CHEESE FROSTING
Frosting:
4 oz. cream cheese,
1/4 cup whipping cream and
1 tsp. orange extract.
Sugar sub to taste.
After deducting fiber this brand of soy flour has 3 gr per 1/4 cup. You'll have to decide if you want to count the walnuts from the label or the USDA.
I was very careful not to break down the whites either during mixing or piling into muffin tins and these are just as puffy as regular muffins and mine turned out heavenly
