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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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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. Ingredients:
1/3 cup butter, softened |
1/2 cup sugar |
sugar substitute equivalent to 1/2 cup sugar |
4 egg whites |
2 cups king arthur unbleached all-purpose flour |
1 teaspoon baking soda |
1 cup (8 ounces) fat-free plain yogurt |
2 tablespoons minced fresh gingerroot |
2 tablespoons grated lemon peel |
Directions:
1. 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 peel.
2. Coat muffin cups with cooking spray; fill three-fourths full with batter. Bake at 375° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
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