Total Time
Prep 10 mins
Cook 20 mins

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.

Ingredients Nutrition


  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.


Most Helpful

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.

Boomette November 09, 2007

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

MarraMamba February 17, 2008

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!

Outta Here October 21, 2007

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