Lemon-Ginger Muffins

1. 1

   Preheat oven to 375 degrees F. Coat 12 muffin cups with cooking spray or line with baking papers.

2. 2

   In a large bowl, beat margarine and sugar until fluffy.

3. 3

   Beat in egg whites, one at a time, or egg sub.

4. 4

   Add ginger and lemon peel.

5. 5

   In a separate bowl, add baking soda to yogurt and stir; mixture will bubble.

6. 6

   Fold flour into sugar mixture, 1/3 at a time, alternating with yogurt.

7. 7

   Blend well.

8. 8

   Divide batter evenly among baking cups.

9. 9

   Bake 18-20 minutes or until golden brown.

No additional tips available.