Ginger-Pecan Muffins

• vegetable cooking oil spray
• 1 1/2 c. unbleached all-purpose flour
• 1/2 c. very finely ground pecans
• 1/4 c. plus 2 Tbsp. granulated sugar
• 2 tsp. ground ginger
• 2 tsp. baking powder
• pinch of salt
• 3/4 c. plus 1 Tbsp. skim milk
• 1 egg
• finely grated peel from 2 oranges
• 1/3 c. fresh squeezed orange juice
• 1/2 tsp. pure vanilla extract
• 4 Tbsp. unsalted butter, melted
• 1/2 tsp. cinnamon

1. Preheat oven to 425u0b0. Coat 12 nonstick muffin cups lightly with vegetable cooking oil spray.
2. In a bowl, combine flour, ground pecans, 1/4 cup sugar, ginger, baking powder and salt. In a second bowl, combine milk, egg, orange peel, orange juice, vanilla and melted butter.
3. Whisk together.
4. Form a well in the center of the flour mixture. Add the liquids, stirring together until just moist. (Do not overmix batter.)

vegetable cooking oil spray, flour, ground pecans, granulated sugar, ground ginger, baking powder, salt, milk, egg, oranges, fresh squeezed orange juice, vanilla, unsalted butter, cinnamon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=468728 (may not work)