Try this Lemon Ginger Muffins (4 Pts) recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 375 degrees.
In a large mixing bowl, beat butter, sugar and Splenda until crumbly. Add
egg whites; beat well. Stir in ginger and lemon peel.
Combine flour and baking soda; add to butter mixture alternately with
yogurt.
Coat muffin cups with nonstick cooking spray; fill 3/4 full with batter.
Bake at 375 degrees for 18-20 minutes or until a toothpick comes out clean.
Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (129g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 279 | ||
Calories from Fat: 49 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.4g | 7 % | |
Saturated Fat 3.3g | 16 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 13.5mg | 4 % | |
Sodium 515.2mg | 18 % | |
Potassium 137.4mg | 4 % | |
Total Carbohydrate 49.5g | 15 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 48.8g | ||
Protein 9.3g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 279
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