Jim Franco Photo by: Jim Franco

Quinoa: Ginger-Pecan Muffins

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

Health JUNE 2005

  • Yield: 20 muffins
  • Cook time: 32 Minutes
  • Prep time: 20 Minutes


  • 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.

Nutritional Information

Amount per serving
  • Calories: 118
  • Fat: 4g
  • Saturated fat: 1g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 1g
  • Protein: 2g
  • Carbohydrate: 20g
  • Fiber: 1g
  • Cholesterol: 11mg
  • Iron: 1mg
  • Sodium: 176mg
  • Calcium: 44mg

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Quinoa: Ginger-Pecan Muffins Recipe