Quinoa: Ginger-Pecan Muffins
Jim Franco
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
Preparation
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.
Print
- Yield: 20 muffins
Prep: 20 minutes; Cook: 32 minutes.
Nutritional Information
| Calories per serving: | 118 |
|---|---|
| Fat per serving: | 4g |
| Saturated fat per serving: | 1g |
| Monounsaturated fat per serving: | 2g |
| Polyunsaturated fat per serving: | 1g |
| Protein per serving: | 2g |
| Carbohydrates per serving: | 20g |
| Fiber per serving: | 1g |
| Cholesterol per serving: | 11mg |
| Iron per serving: | 1mg |
| Sodium per serving: | 176mg |
| Calcium per serving: | 44mg |
Good to Know
The quinoa grain is a source of complete protein on its own, unlike beans and rice, which have to be combined to provide all nine essential amino acids. This muffin recipe boasts only 118 calories compared with food-chain muffins with up to 600 calories.This Recipe Is
Health
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