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Lemon-Ginger Muffins

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“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.”
READY IN:
30mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

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.

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