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Recipe
Quinoa: Ginger-pecan Muffins Recipe
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Ingredients
Cooking spray
1 c water
1 tsp ground ginger
1/3 c sugar
2 c reduced-fat Bisquick
1/3 c sliced pecans, toasted
1/4 tsp salt
2/3 c fat-free milk
1 large egg, lightly beaten
1/2 c uncooked quinoa
1/4 c molasses
1/2 c sliced dried apricots
Directions
Step #1 Preheat oven to 400°.
Step #2 Rinse quinoa (to remove any bitterness).
Step #3 Combine 1 c water & quinoa in a medium saucepan; bring to a boil.
Step #4 Cover up, reduce heat, & let simmer 20 mins or until liquid is absorbed.
Step #5 Remove from heat; fluff with a fork, & set aside.
Step #6 Combine Bisquick & next 4 ingredients (through salt) in a bowl; make a well in center of mixture.
Step #7 Combine milk, & egg in a separate bowl, molasses, stirring well.
Step #8 Add milk mixture, quinoa, & apricots to dry ingredients; stir just until moist.
Step #9 Spoon batter into two 12-c muffin pans coated with cooking spray (leave two c empty in each pan), filling c half full.
Step #10 Bake at 400° for 12 mins.
Step #11 Remove from pans as soon as possible; cool.
Enjoy the Quinoa: Ginger-Pecan Muffins recipe
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Viewing Quinoa: Ginger-Pecan Muffins Receipe
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