Ingredients Jump to Instructions ↓

  1. 1/3 cup butter, softened

  2. 1/2 cup sugar Sugar substitute equivalent to

  3. 1/2 cup sugar

  4. 4 egg whites

  5. 2 cups all-purpose flour

  6. 1 teaspoon baking soda

  7. 1 cup (8 ounces) fat-free plain yogurt

  8. 2 tablespoons minced fresh gingerroot

  9. 2 tablespoons grated lemon peel

Instructions Jump to Ingredients ↑

  1. In a large bowl, beat the butter, sugar and sugar substitute until crumbly. Add egg whites; beat well. Combine flour and baking soda; add to butter mixture alternately with yogurt. Stir in ginger and lemon peel. Coat muffin cups with cooking spray; fill three-fourths full with batter. Bake at 375° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.


Send feedback