Quinoa: Ginger-Pecan Muffins

quinoa-muffins Photo: Jim Franco


  • 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.

  • Prep Time:
  • Cook Time:

  • Quinoa is the secret to these fiber-rich, flavor-packed muffins—perfect for a snack or grab-and-go breakfast. 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.
  • Yield: 20 muffins

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
Carbohydrate per serving: 20g
Fiber per serving: 1g
Cholesterol per serving: 11mg
Iron per serving: 1mg
Sodium per serving: 176mg
Calcium per serving: 44mg