Lemon Ginger Muffins
Light & Tasty
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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.