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Lemon Ginger Muffins
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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 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.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |