Lemon Ginger Muffins Recipe

Nutrition Facts

  • One serving:
  • One muffin
  • Calories:
  • 171
  • Fat:
  • 5 g
  • Saturated Fat:
  • 3 g
  • Cholesterol:
  • 14 mg
  • Sodium:
  • 186 mg
  • Carbohydrate:
  • 27 g
  • Fiber:
  • 1 g
  • Protein:
  • 4 g
  • Diabetic Exchange:
  • 2 starch, 1/2 fat.


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Lemon Ginger Muffins

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These quick muffins are tender and have a lovely aroma while they're baking. Fat-free yogurt keeps them moist. If you like the lemon and ginger, you're sure to enjoy their fresh flavor.

SERVINGS: 12

CATEGORY: Lower Fat

METHOD: Baked

TIME: Prep/Total Time: 30 min.

Ingredients:

  • 1/3 cup butter, softened
  • 1/2 cup sugar
  • Sugar substitute equivalent to 1/2 cup sugar
  • 4 egg whites
  • 2 tablespoons minced fresh gingerroot
  • 2 tablespoons grated lemon peel
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup (8 ounces) fat-free plain yogurt

Directions:

In a large mixing bowl, beat butter, sugar and sugar substitute until crumbly. Add egg whites; beat well. Stir in ginger and lemon peel. Combine flour and baking soda; add to butter mixture alternately with yogurt.
    Coat muffin cups with cooking spray; fill three-fourths full with batter. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen. Editor's Note: This recipe was tested with Splenda No Calorie Sweetener. Look for it in the baking aisle of your grocery store.


  • Re: Lemon Ginger Muffins

    Needs salt! These were tasteless and dense muffins, and we won't make these muffins again.

    cecilyd
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