Lemon Ginger Muffins

Yield: 12 muffins

Preparation Time: and Total Time: 30 min

Ingredients

1/3 cup butter, softened

3/4 cup granulated sugar

1/2 cup egg substitute or 4 egg whites

2 Tablespoons grated fresh gingerroot

2 Tablespoons grated lemon peel

2 cups all purpose flour

1 cup nonfat vanilla yogurt

1 teaspoon baking soda

Topping:

2 Tablespoons turbinado sugar (sugar in the raw)

2 Tablespoons coarsely chopped crystallized ginger

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Directions:

Preheat oven to 375 degrees F.

Line muffin pans with paper liners or spray with nonstick cooking spray (2 1/2 inch; 12 count).

In a large bowl, beat butter and sugar until light and fluffy. Beat in egg substitute. Stir in ginger and lemon peel.

Fold flour into mixture.

In a small bowl, combine yogurt and baking soda; mixture will bubble. Add to batter, 1/3 at a time, beating well after each addition.

Fill muffin cups three fourths full.

In a small bowl mix turbinado sugar and crystallized ginger; sprinkle over muffins.

Bake 16 to 18 minutes or until toothpick inserted in center comes out clean.

Cool 5 minutes before removing from pan to a wire rack.

Photo and food styling by Webstop

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