Lemon Ginger Muffins
- 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 375u0b0 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.
butter, sugar, sugar substitute, egg whites, flour, baking soda, yogurt, fresh gingerroot, lemon zest
Taken from www.tasteofhome.com/recipes/lemon-ginger-muffins/ (may not work)