Lemon-Ginger Muffins

SusieQusie's Note:

Nonfat yogurt keeps these lowered-fat muffins moist while lemon zest perks up the flavor. Splenda for baking could be used for the sugar and butter for the margarine if you prefer.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 12

• 6 tablespoons stick margarine , softened
• 1 cup sugar
• 4 egg whites (or 1/2 cup egg sub)
• 2 tablespoons grated fresh ginger
• 2 tablespoons lemon zest
• 1 teaspoon baking soda
• 1 cup plain fat-free yogurt
• 2 cups all-purpose flour

Directions:

1. Preheat oven to 375ºF. Coat 12 muffin cups with cooking spray or line with baking papers.
2. In a large bowl, beat margarine and sugar until fluffy.
3. Beat in egg whites, one at a time, or egg sub. Add ginger and lemon peel.
4. In a separate bowl, add baking soda to yogurt and stir; mixture will bubble.
5. Fold flour into sugar mixture, 1/3 at a time, alternating with yogurt. Blend well.
6. Divide batter evenly among baking cups.
7. Bake 18-20 minutes or until golden brown.

Reviews

[Boomette]

I used unsalted butter, 3/4 cup sugar, 2 eggs. They're so good. They rised a lot. Maybe it's my new oven or the muffins lol The taste is unbelievable. Thanks SusieQ :) Made for 123 hit wonders.

[MarraMamba]

Wonderful muffins with a burst of citrus flavor and a hint of ginger. Great combination!

[Mikekey]

These have a very subtle flavor combo. I might be tempted to add more ginger next time, though. I used a mix of Splenda and sugar. Nice texture for being low-fat!