Vegetable cooking spray
1 1/2 c. unbleached all purpose flour
1/2 c. very finely ground pecans
1/4 c. + 2 tbsp. granulated sugar
2 tsp. ground ginger
2 tsp. baking powder
Pinch of salt
3/4 c. + 2 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

Preheat oven to 425 degrees. Coat 12 non stick muffin cups with cooking spray (or use paper liners).

In a bowl combine flour, 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. Whisk together. Form a well in center of flour mixture. Add liquid, stirring together until just moist (don't over mix). Combine remaining 2 tablespoons sugar and the cinnamon. Fill each cup about 1/2 full with batter. Sprinkle cinnamon and sugar mixture on top each. Bake 20 minutes or until toothpick comes out clean. Let rest in cups 1 minute then remove to racks, serve warm.