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Lemon Ginger Muffins

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. —Joyce Baker-Mabry, Hamilton, Montana
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    1 dozen


  • 1/3 cup butter, softened
  • 1/2 cup sugar
  • Sugar substitute equivalent to 1/2 cup sugar
  • 4 large egg whites, room temperature
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup fat-free plain yogurt
  • 2 tablespoons minced fresh gingerroot
  • 2 tablespoons grated lemon zest


  • 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 zest.
  • Coat muffin cups with cooking spray; fill three-fourths full with batter. Bake at 375° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts
1 each: 171 calories, 5g fat (3g saturated fat), 14mg cholesterol, 186mg sodium, 27g carbohydrate (0 sugars, 1g fiber), 4g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

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