Orange-Ginger Muffins

4 cups all-purpose flour
1 1/2 cups chow mein noodles, coarsely chopped
2/3 cup granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground ginger
1 cup Egg Beaters®, or 4 large eggs
4 teaspoons grated orange peel
2 cups orange juice
2/3 cup Blue Bonnet® Regular Stick margarine
PAM® No-Stick Cooking Spray

Preheat oven 400F.

In a medium bowl, combine flour, 1 cup of the chow mein noodles, sugar, baking powder, baking soda, salt, and ginger; set aside.

In a small bowl, combine eggs, grated orange peel, orange juice, and Blue Bonnet and stir with a fork or whisk until well blended. Add egg mixture to flour mixture stirring just until moistened. (Do not overmix).

Coat 18 (3-inch) muffin tins with cooking spray. Spoon equal amounts of the batter in each, about 2/3 full. Sprinkle tops with remaining 1/2 cup noodles.

Bake 20 minutes or until lightly browned.

Yield: 18 muffins
Source: ConAgra Foods