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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