Low Fat Lemon Ginger Muffins

• vegetable oil cooking spray
• 13 cup margarine, at room temperature
• 1 cup sugar
• 4 egg whites or 12 cup egg substitute
• 2 tablespoons fresh gingerroot, fine chopped
• 2 tablespoons lemon peel, fine grated
• 1 teaspoon baking soda
• 1 cup plain nonfat yogurt
• 2 cups all-purpose flour

1. Preheat the oven to 375F
2. Spray or line muffin tins.
3. In a large bowl, beat the margarine and sugar till fluffy.
4. Beat in the egg whites, on at a time, or egg substitute.
5. Add ginger root and lemon peel.
6. In a separate bowl, add baking soda to yogurt and stir; mix will bubble.
7. Fold flour into margarine mixture one third at a time, alternating with yogurt.
8. Blend well.
9. Divide the batter evenly into tins.
10. Bake 18-20 minutes, till golden brown.

vegetable oil cooking spray, margarine, sugar, egg whites, fresh gingerroot, lemon peel, baking soda, nonfat yogurt, flour

Taken from www.food.com/recipe/low-fat-lemon-ginger-muffins-125248 (may not work)