Printable | Taste of Home

Lemon Ginger Muffins

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

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

Printed from tasteofhome.com Nov 19, 2008

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Lemon Ginger Muffins cont.

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. Editor's Note: This recipe was
tested with Splenda No Calorie Sweetener. Look for it in the baking
aisle of your grocery store.

Yield: 1 dozen.