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Categories:
water quinoa Bisquick reduced pecans sugar ground ginger salt nonfat milk molasses egg apricot cooking spray
Viewed: 69 - Published at: 7 years agoIngredients
- 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
Method
- 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.
