Low Fat Lemon Ginger Muffins |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Nonfat yogurt makes this a nice moist muffin without adding the fat. Ingredients:
vegetable oil cooking spray |
1/3 cup margarine, at room temperature |
1 cup sugar |
4 egg whites or 1/2 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 |
Directions:
1. Preheat the oven to 375°F
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.
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