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Quinoa: Ginger-Pecan Muffins

Jim Franco
Prep time 20 mins
Cook time 32 mins
Yield 20 muffins
Quinoa is the secret to these fiber-rich, flavor-packed muffins—perfect for a snack or grab-and-go breakfast.

Ingredients

  • 1 cup water
  • 1/2 cup uncooked quinoa
  • 2 cups reduced-fat Bisquick
  • 1/3 cup chopped pecans, toasted
  • 1/3 cup sugar
  • 1 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 2/3 cup fat-free milk
  • 1/4 cup molasses
  • 1 large egg, lightly beaten
  • 1/2 cup chopped dried apricots
  • Cooking spray

Nutrition Information

  • calories 118
  • fat 4 g
  • satfat 1 g
  • monofat 2 g
  • polyfat 1 g
  • protein 2 g
  • carbohydrate 20 g
  • fiber 1 g
  • cholesterol 11 mg
  • iron 1 mg
  • sodium 176 mg
  • calcium 44 mg

How to Make It

  1. Preheat oven to 400°.

  2. Rinse quinoa (to remove any bitterness). Combine 1 cup water and quinoa in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat; fluff with a fork, and set aside.

  3. Combine Bisquick and next 4 ingredients (through salt) in a bowl; make a well in center of mixture. Combine milk, molasses, and egg in a separate bowl, stirring well. Add milk mixture, quinoa, and apricots to dry ingredients; stir just until moist.

  4. Spoon batter into two 12-cup muffin pans coated with cooking spray (leave two cups empty in each pan), filling cups half full. Bake at 400° for 12 minutes. Remove from pans immediately; cool.