Ginger Pecan Muffins

Total Time: 40 mins Cook Time: 40 mins

Ingredients

• Servings: 20
• 1 cup water
• 1/2 cup uncooked quinoa
• 2 cups bisquick reduced-fat baking mix
• 1/3 cup pecans, chopped and toasted
• 1/3 cup sugar
• 1 teaspoon ground ginger
• 1/4 teaspoon salt
• 2/3 cup nonfat milk
• 1/4 cup molasses
• 1 egg
• 1/2 cup dried apricot
• cooking spray

Recipe

• 1 preheat oven to 400°f
• 2 spray muffin cups with cooking spray, or use paper liners.
• 3 rinse quinoa.
• 4 combine quinoa with 1 cup water in a medium saucepan; bring to a boil.
• 5 cover and reduce heat; simmer for 20 minutes or until liquid is absorbed.
• 6 remove from heat and fluff with a fork; set aside.
• 7 while quinoa cooks, combine bisquick, pecans, sugar, ginger, and salt in a bowl.
• 8 combine milk, molasses, and egg in a separate bowl; mix well.
• 9 add milk mixture, quinoa, and apricots to dry mixture; stir just until moistened.
• 10 divide batter among 20 muffins cups, filling each 1/2 full.
• 11 bake for 12 minutes.
• 12 remove immediately from pans and cool on wire racks.