lemon ginger muffins

Name: Lemon Ginger Muffins
Prep time: 15 min
Cook time: 20 min
Yield: 12
Cuisine: American
Ingredients: 1/3 cup(s) butter; 3/4 cup(s) granulated sugar; 1/2 cup(s) egg substitute or 4 egg whites; 2 tablespoon(s) grated fresh gingerroot; 2 tablespoon(s) grated lemon peel; 2 cup(s) all purpose flour; 1 cup(s) nonfat vanilla yogurt; 1 teaspoon(s) baking soda

(1 rating)

review

Private Recipe by

Russ Myers

@Beegee1947

Necedah, WI

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.

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(1 rating)

yield serving(s)

prep time 15 Min

cook time 20 Min

method Bake

Ingredients For lemon ginger muffins

1/3 c

butter
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

How To Make lemon ginger muffins

1
Preheat oven to 375 degrees F. Spray muffin tin cups with nonstick cooking spray.

2
In large bowl, beat butter and sugar until fluffy. Beat in egg substitute. Stir in gingerroot and lemon peel. Fold flour into mixture.
3
Combine yogurt and baking soda in a separate bowl; mixture will bubble. Add to batter, 1/3 at a time, beating well after each addition.
4
Pour into muffin cups and bake 18 to 20 minutes.
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