Directions:
- Preheat oven to 375ºF. Coat 12 muffin cups with cooking spray or line with baking papers.
- In a large bowl, beat margarine and sugar until fluffy.
- Beat in egg whites, one at a time, or egg sub. Add ginger and lemon peel.
- In a separate bowl, add baking soda to yogurt and stir; mixture will bubble.
- Fold flour into sugar mixture, 1/3 at a time, alternating with yogurt. Blend well.
- Divide batter evenly among baking cups.
- Bake 18-20 minutes or until golden brown.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 536.58 Kcal (2247 kJ) | ||
| Calories from fat | 413.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 45.98g | 71% | |
|---|---|---|---|
| Cholesterol | 0.39mg | 0% | |
| Sodium | 139.53mg | 6% | |
| Potassium | 53.32mg | 1% | |
| Total Carbs | 28.26g | 9% | |
| Sugars | 11.5g | 46% | |
| Dietary Fiber | 0.65g | 3% | |
| Protein | 4.2g | 8% | |
| Vitamin C | 0.1mg | 0% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 0.2mg | 1% | |
| Calcium | 10.3mg | 1% | |
| Amount Per 100 g | |||
| Calories | 443.36 Kcal (1856 kJ) | ||
| Calories from fat | 341.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.99g | 71% | |
|---|---|---|---|
| Cholesterol | 0.33mg | 0% | |
| Sodium | 115.29mg | 6% | |
| Potassium | 44.06mg | 1% | |
| Total Carbs | 23.35g | 9% | |
| Sugars | 9.5g | 46% | |
| Dietary Fiber | 0.53g | 3% | |
| Protein | 3.47g | 8% | |
| Vitamin A | 0.5mg | 19% | |
| Iron | 0.2mg | 1% | |
| Calcium | 8.5mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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