Quinoa: Ginger-Pecan Muffins

Jim Franco
Quinoa is the secret to these fiber-rich, flavor-packed muffins—perfect for a snack or grab-and-go breakfast.


20 muffins

Recipe Time

Prep: 20 Minutes
Cook: 32 Minutes

Nutritional 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


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


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.