2 cups biscuit and baking mix (such as Bisquick)
1/4 cup cinnamon sugar, divided
1/2 teaspoon ground ginger
2/3 cup skim milk
1/4 cup molasses
1 egg, lightly beaten
1 tablespoon grated orange rind
Butter-flavored vegetable cooking spray
1. Combine baking mix, 3 1/2 tablespoons cinnamon sugar, and ginger in a bowl; make a well in center of mixture. Combine milk and next 3 ingredients, stirring well. Add milk mixture to dry ingredients, stirring just until dry ingredients are moistened.
2. Spoon batter into muffin pans coated with cooking spray, filling one-half full; sprinkle remaining 1 1/2 teaspoons cinnamon sugar over batter. Bake at 400° for 12 minutes. Remove from pans immediately.
From: Cooking Light, JANUARY 1997
Gingerbread just says Christmas to me. I made gingerbread people for the kids to decorate at the family gathering. That reminded me of this recipe for gingerbread muffins. I love a breakfast muffin with my coffee. This is a good one for Christmas morning brunch.
A TIP TO PASS ALONG: Martha says to spray the measuring cup before measuring the molasses. I have not tried this yet, but Martha wouldn't lead us astray.