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lemon ginger muffins


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.


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  • Carbohydrates: 209.4
  • Fats: 9.0
  • Dietary Fiber: 73.0
  • Minerals: 8.0
  • Proteins: 9.0
  • Vitamins: 5.0
  • Water: 11.0


  1. Preheat oven to 375f
  2. Coat 12 muffin cups with cooking spray or line with baking papers
  3. In a large bowl
  4. Beat margarine and sugar until fluffy
  5. Beat in egg whites
  6. One at a time
  7. Or egg sub
  8. Add ginger and lemon peel
  9. In a separate bowl
  10. Add baking soda to yogurt and stir
  11. Mixture will bubble
  12. Fold flour into sugar mixture
  13. 1 / 3 at a time
  14. Alternating with yogurt
  15. Blend well
  16. Divide batter evenly among baking cups
  17. Bake 18-20 minutes or until golden brown

Step 11

Total Time in Minute 30

Ingredients Count 8

cooking lemon ginger muffins

See More Relate Photo




Egg whites

Fresh ginger

Lemon zest

Baking soda

Plain fat-free yogurt

All-purpose flour

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