Orange-Ginger Muffins
Chow mein noodles add a delightful crunch to these orange and ginger-flavored muffins
15
Prep Time
35
Total Time
18
Servings
12
Ingredients
decoration

Ingredients

  • PAM® Original No-Stick Cooking Spray
  • 1-1/2 cups La Choy® Chow Mein Noodles, divided
  • 4 cups Ultragrain® All Purpose Flour
  • 2/3 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon salt
  • 2/3 cup Blue Bonnet®-stick, softened
  • 1 cup Egg Beaters® Original (1 cup = 8 oz)
  • 4 teaspoons grated orange peel
  • 2 cups orange juice

Directions

  1. Preheat oven to 400°F. Spray 18 medium muffin cups with cooking spray; set aside. Coarsely chop 1 cup of the noodles; mix with flour, sugar, baking powder, baking soda, ginger and salt in large bowl until well blended. Set aside.
  2. Beat Blue Bonnet in small bowl with electric mixer on medium speed until creamy. Add Egg Beaters, orange peel and juice; beat on low speed until well blended. Add to flour mixture; stir just until moistened. Spoon evenly into prepared muffin cups, filling each cup 2/3 full. Coarsely chop the remaining 1/2 cup noodles; sprinkle evenly over batter in pan.
  3. Bake 20 minutes, or until tops are lightly browned.

Nutrition Facts

Serving Size18 servings (1 muffin each)
Calories210

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Orange-Ginger Muffins

Chow mein noodles add a delightful crunch to these orange and ginger-flavored muffins
15
Prep Time
35
Total Time
18
Servings
12
Ingredients
starstarstarstarstar

Ingredients

  • PAM® Original No-Stick Cooking Spray
  • 1-1/2 cups La Choy® Chow Mein Noodles, divided
  • 4 cups Ultragrain® All Purpose Flour
  • 2/3 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon salt
  • 2/3 cup Blue Bonnet®-stick, softened
  • 1 cup Egg Beaters® Original (1 cup = 8 oz)
  • 4 teaspoons grated orange peel
  • 2 cups orange juice

Directions

  1. Preheat oven to 400°F. Spray 18 medium muffin cups with cooking spray; set aside. Coarsely chop 1 cup of the noodles; mix with flour, sugar, baking powder, baking soda, ginger and salt in large bowl until well blended. Set aside.
  2. Beat Blue Bonnet in small bowl with electric mixer on medium speed until creamy. Add Egg Beaters, orange peel and juice; beat on low speed until well blended. Add to flour mixture; stir just until moistened. Spoon evenly into prepared muffin cups, filling each cup 2/3 full. Coarsely chop the remaining 1/2 cup noodles; sprinkle evenly over batter in pan.
  3. Bake 20 minutes, or until tops are lightly browned.
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