Breads & Breakfasts Muffins, Rolls, & Biscuits Lemon Ginger Muffins Lemon Ginger Muffins Print Recipe CourseBreads & Breakfasts Servings 12 Muffins Servings 12 Muffins Lemon Ginger Muffins Print Recipe CourseBreads & Breakfasts Servings 12 Muffins Servings 12 Muffins 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 in Tablespoons turbinado sugar sugarthe raw 2 Tablespoons coarsely chopped crystallized ginger Servings: Muffins Instructions 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.