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.