Lemon Ginger Muffins

1. 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 zest.

2. 2

   Coat muffin cups with cooking spray; fill three-fourths full with batter. Bake at 375u00b0 for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.