Orange Gingerbread Muffins
|Low-fat biscuit and baking mix||2 Cup (32 tbs) (Such As Bisquick)|
|Cinnamon sugar||1⁄8 Cup (2 tbs), divided|
|Ground ginger||1⁄2 Teaspoon|
|Skim milk||2⁄3 Cup (10.67 tbs)|
|Molasses||1⁄8 Cup (2 tbs)|
|Grated orange rind||1 Tablespoon|
|Egg||1 Large, lightly beaten|
|Butter flavored cooking spray||1 Tablespoon|
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