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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Nonfat yogurt keeps these lowered-fat muffins moist while lemon zest perks up the flavor. Splenda for baking could be used for the sugar and butter for the margarine if you prefer. Ingredients:
6 tablespoons stick margarine, softened |
1 cup sugar |
4 egg whites (or 1/2 cup egg sub) |
2 tablespoons grated fresh ginger |
2 tablespoons lemon zest |
1 teaspoon baking soda |
1 cup plain fat-free yogurt |
2 cups all-purpose flour |
Directions:
1. Preheat oven to 375ºF. Coat 12 muffin cups with cooking spray or line with baking papers.
2. In a large bowl, beat margarine and sugar until fluffy.
3. Beat in egg whites, one at a time, or egg sub. Add ginger and lemon peel.
4. In a separate bowl, add baking soda to yogurt and stir; mixture will bubble.
5. Fold flour into sugar mixture, 1/3 at a time, alternating with yogurt. Blend well.
6. Divide batter evenly among baking cups.
7. Bake 18-20 minutes or until golden brown.
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