GINGER PECAN MUFFINS

Ginger Pecan Muffins image

Provided by Vino Girl

Time 40m

Yield 20 serving(s)

Number Of Ingredients 12

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

Steps:

Preheat oven to 400°F
Spray muffin cups with cooking spray, or use paper liners.
Rinse quinoa.
Combine quinoa with 1 cup water in a medium saucepan; bring to a boil.
Cover and reduce heat; simmer for 20 minutes or until liquid is absorbed.
Remove from heat and fluff with a fork; set aside.
While quinoa cooks, combine Bisquick, pecans, sugar, ginger, and salt in a bowl.
Combine milk, molasses, and egg in a separate bowl; mix well.
Add milk mixture, quinoa, and apricots to dry mixture; stir just until moistened.
Divide batter among 20 muffins cups, filling each 1/2 full.
Bake for 12 minutes.
Remove immediately from pans and cool on wire racks.