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Yield: 12 muffins
Preparation Time: and Total Time: 30 min
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.
Please note that some ingredients and brands may not be available in every store.