I made these today, and they are YUMMY!!!

Gluten Free Lemon Ginger Muffins
1/3 cup butter, softened
1 cup turbinado sugar
4 egg whites
2 Tbsp. minced fresh ginger root
3 to 4 drops doTERRA lemon essential oil
2 cups Bob’s Red Mill gluten free flour
3/4 tsp. xanthan gum
1 tsp. soda
1 cup plain or vanilla yogurt

In a large mixing bowl, beat butter and sugar until crumbly. Add egg whites; beat well. Stir in ginger and lemon essential oil. Combine flour, xanthan gum, and soda; add to butter mixture alternately with yogurt. Coat muffin cups with spray (I used baking cups); fill 3/4 full. Bake at 375 degrees for 18 to 20 minutes. Yield: 1 dozen (16 for me).

This is an altered recipe from Taste of Home.  You can make it with regular flour (make sure to exclude the xanthan gum if using regular flour).

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