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
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- 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 : Calories 171 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 186mg sodium, Carbohydrate 27g carbohydrate, Fiber 1g fiber), Protein 4g protein.
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