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 425 degrees F.

2. Coat 12 nonstick muffin cups lightly with vegetable cooking oil spray.

3. In a bowl, combine flour, ground pecans, 1/4 cup sugar, ginger, baking powder and salt.

4. In a second bowl, combine milk, egg, orange peel, orange juice, vanilla and melted butter. Whisk together.

5. Form a well in center of the flour mixture. Add the liquids, stirring together until just moist. (Do not overmix batter.)

6. Combine remaining 2 tablespoons sugar and the cinnamon.

7. Fill each muffin cup about 2/3 full with batter. Sprinkle cinnamon-sugar atop each. Bake on center rack of the oven for 20 minutes, or until a toothpick inserted in center of a muffin comes out almost clean. For moist muffins, do not overcook. Let rest in cups for 1 minute. Remove muffins to a rack. (They will continue cooking for a few minutes after they're removed from the oven.)