Lemon Ginger Muffins
The taste of these delicious muffins will only be rivaled by their wonderful aroma, which will fill your home as they bake. Grated fresh ginger root (opposed to ground) provides a mellow ginger flavor that is enhanced by a sweet yet tart compound butter consisting of lemon zest and fresh lemon juice. A rich, yet lightly spiced treat.
- 1/3 c
- 3/4 c
- granulated sugar
- 1/2 c
- egg substitute or 4 egg whites
- 2 Tbsp
- grated fresh gingerroot
- 2 Tbsp
- grated lemon peel
- 2 c
- all purpose flour
- 1 c
- nonfat vanilla yogurt
- 1 tsp
- baking soda
1Preheat oven to 375 degrees F.
Spray muffin tin cups with nonstick cooking spray.
2In large bowl, beat butter and sugar until fluffy. Beat in egg substitute.
Stir in gingerroot and lemon peel. Fold flour into mixture.
3Combine yogurt and baking soda in a separate bowl; mixture will bubble.
Add to batter, 1/3 at a time, beating well after each addition.
4Pour into muffin cups and bake 18 to 20 minutes.