Lemon Ginger Muffins
9 ingredients
2 steps
Ingredients
- 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
Directions
-
1In 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.
-
2Coat 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.
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