Ginger Pecan Muffins Recipe

Name: Ginger Pecan Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat oven to 400u00b0F
2
Spray muffin cups with cooking spray, or use paper liners.
3
Rinse quinoa.
4
Combine quinoa with 1 cup water in a medium saucepan; bring to a boil.
5
Cover and reduce heat; simmer for 20 minutes or until liquid is absorbed.
6
Remove from heat and fluff with a fork; set aside.
7
While quinoa cooks, combine Bisquick, pecans, sugar, ginger, and salt in a bowl.
8
Combine milk, molasses, and egg in a separate bowl; mix well.
9
Add milk mixture, quinoa, and apricots to dry mixture; stir just until moistened.
10
Divide batter among 20 muffins cups, filling each 1/2 full.
11
Bake for 12 minutes.
12
Remove immediately from pans and cool on wire racks.

189

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup water, 1/2 cup uncooked quinoa, 2 cups Bisquick reduced-fat baking mix, 1/3 cup pecans, chopped and toasted, and more.

Yes, Ginger Pecan Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Ginger Pecan Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions