Orange-Ginger Muffins

From the Blue Bonnet website posting for safe keeping Times are approximate. This recipe uses chow mein noodles for crunch

• Ready In: 40 mins
• Serves: 18

Ingredients

•  nonstick cooking spray
• 1 1⁄2 cups  chow mein noodles, divided
• 4  cups unbleached 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 margarine, softened
• 1  cup egg substitute, like eggs beaters
• 4  teaspoons  grated  orange peel
• 2  cups  orange juice

Directions

1. Preheat oven to 400°F
2. Spray 18 medium muffin cups with cooking spray; set aside.
3. 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.
4. Beat margarine in small bowl with electric mixer on medium speed until creamy.
5. Add Egg substitute, orange peel and juice; beat on low speed until well blended.
6. Add to flour mixture; stir just until moistened.
7. Spoon evenly into prepared muffin cups, filling each cup 2/3 full.
8. Coarsely chop the remaining 1/2 cup noodles; sprinkle evenly over batter in pan.
9. Bake 20 minutes, or until tops are lightly browned.