Quinoa: Ginger-Pecan Muffins |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 20 |
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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 |
Directions:
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.
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