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https://2464.awgweb.com/Recipes/Detail/1579/Lemon_Ginger_Muffins
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
|
|
|
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
Please note that some ingredients and brands may not be available in every store.
Fayette Shop and Save Recipes
https://2464.awgweb.com/Recipes/Detail/1579/Lemon_Ginger_Muffins