Lemon Ginger Muffins Recipe

Lemon Ginger Muffins Recipe photo by Taste of Home

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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.

This recipe is:

Contest Winning

Healthy

Quick

Diabetic Friendly

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Lemon Ginger Muffins Recipe

Prep/Total Time: 30 min.

Yield: 12 Servings

10 20 30

Ingredients

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

Directions

In a large bowl, beat the butter, sugar and sugar substitute until crumbly. Add egg whites; beat well. Combine flour and baking soda; add to butter mixture alternately with yogurt. Stir in ginger and lemon peel.
Coat muffin cups with cooking spray; fill three-fourths full with batter. Bake at 375° for 18-20 minutes or until a toothpick inserted near the center 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.

Nutritional Analysis: One muffin equals 171 calories, 5 g fat (3 g saturated fat), 14 mg cholesterol, 186 mg sodium, 27 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

Originally published as Lemon Ginger Muffins in Light & Tasty December/January 2005, p39

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas