Orange Gingerbread Muffins Recipe
Ingredients
| Bisquick biscuit mix | 2 Cup (16 tbs) | |
| 1/8 cup cinnamon-sugar, divided | ||
| Ground ginger | 1/2 Teaspoon | |
| Skim milk | 2/3 Cup (16 tbs) | |
| Molasses | 1/8 Cup (16 tbs) | |
| Orange rind | 1 Tablespoon, grated | |
| 1 large egg, lightly beaten | ||
| Butter-flavored cooking spray | ||
Directions
Preheat oven to 400°.
Combine biscuit and baking mix, 3 1/2 tablespoons cinnamon-sugar, and ginger in a large bowl; stir well, and make a well in center of mixture.
Combine milk and next 3 ingredients in a bowl; stir well.
Add to dry ingredients, stirring just until moist.
Divide batter evenly among muffin cups coated with cooking spray; sprinkle remaining 1 1/2 teaspoons cinnamon-sugar over batter.
Bake at 400° for 12 minutes.
Remove from pans immediately
Combine biscuit and baking mix, 3 1/2 tablespoons cinnamon-sugar, and ginger in a large bowl; stir well, and make a well in center of mixture.
Combine milk and next 3 ingredients in a bowl; stir well.
Add to dry ingredients, stirring just until moist.
Divide batter evenly among muffin cups coated with cooking spray; sprinkle remaining 1 1/2 teaspoons cinnamon-sugar over batter.
Bake at 400° for 12 minutes.
Remove from pans immediately
Chef
