Ingredients
2 tablespoons plus 1/4 cup sugar, divided4-1/2 teaspoons all-purpose flour1/2 teaspoon ground cinnamon1/4 teaspoon ground nutmeg1 tablespoon cold butter2 cups reduced-fat biscuit/baking mix1 egg1/2 cup orange juice1/2 cup orange marmalade2 tablespoons canola oil1/4 cup chopped pecans
Preparation
In a small bowl, combine 2 tablespoons sugar, flour, cinnamon and nutmeg; cut in butter until crumbly. Set aside for topping. Place the biscuit mix in a bowl. Combine the egg, orange juice, marmalade, oil and remaining sugar; stir into biscuit mix just until moistened. Fold in pecans.
Coat muffin cups with cooking spray or use paper liners; fill two-thirds full with batter. Sprinkle with reserved crumb mixture. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
