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