Orange Gingerbread Muffins

 

Orange Gingerbread Muffins

Betty Crocker

Start you day with one of these fragrant muffins. Make a double batch and freeze for breakfast on the go!

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Prep Time 10 minutes mins

Cook Time 12 minutes mins

Course Breakfast, Snack

Cuisine American

Servings 12

Calories 120 kcal

Ingredients

  

• 1/4 cup sugar
• 1 tablespoon ground cinnamon
• 2 cups reduced-fat biscuit mix
• 1/2 teaspoon ground ginger
• 2/3 cup skim milk
• 1/4 cup molasses
• 1 egg
• 1 tablespoon grated orange peel

Instructions

 

• Preheat oven to 400 degrees. Place paper baking cups in each of 12 regular-size muffin cups.
• In a large bowl, mix cinnamon and sugar together.  Remove 1 1/2 teaspoons and set aside.
• Add biscuit mix and ginger to sugar mix in bowl.
• In a small bowl, combine milk, molasses, egg and orange peel. Mix well.
• Add milk mixture to biscuit mixture, stirring just until moistened.
• Divide batter evenly among muffin cups, filling half full; sprinkle reserved 1 1/2 teaspoons cinnamon sugar over batter.
• Bake 12 minutes. Immediately remove from pan to cooling rack. Serve warm.

Notes

Smart Shopping Tips

• You can buy cinnamon sugar already mixed or make it yourself and save some money.
• Skim milk is the same thing as fat-free milk.
• Be sure to inspect eggs before buying. Make sure they are clean and free from cracks.

 

Cooking & Serving Tips:

• When grating oranges, be sure to only use the colored peel and not the white part underneath, as it can taste bitter.
• Add chopped walnuts or pecans to the batter.
• Stir in dried cranberries for a pop of color and taste.
• Over-mixing can cause muffins to be tough, so stop mixing as soon as ingredients are moist.