Ingredients for Lemon Ginger Muffins
- 1/2 cup (1 stick) softened margarine
- 3/4 cup granulated sugar
- 2 large egg whites
- 1 tablespoon grated fresh ginger
- 1 tablespoon lemon zest
- 1 teaspoon baking soda
- 1 cup nonfat yogurt
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
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How to Make Lemon Ginger Muffins
- Preheat oven to 375°F (190°C).
- Line a 12-cup muffin tin with paper liners or grease the cups with cooking spray.
- In a large bowl, cream together 1/2 cup (113g) softened margarine and 3/4 cup (150g) granulated sugar until light and fluffy.
- Beat in 2 large egg whites (or egg substitute equivalent) one at a time, mixing well after each addition.
- Stir in 1 tablespoon grated fresh ginger and 1 tablespoon lemon zest.
- In a separate small bowl, combine 1 cup (240g) nonfat yogurt and 1 teaspoon baking soda. The mixture will bubble slightly.
- Gradually add the dry ingredients to the wet ingredients, alternating with the yogurt mixture. Begin and end with the dry ingredients. Add dry ingredients in three additions, alternating with the yogurt mixture.
- Start by adding 1/3 of the flour mixture, followed by the yogurt, then another 1/3 of flour, the remaining yogurt and lastly the last 1/3 of flour.
- Gently fold until just combined. Do not overmix.
- Evenly distribute the batter among the prepared muffin cups, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean and the muffins are golden brown.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
73g
Fat
5g
Carbs
11g
