Ginger Pecan Muffins – a delicious recipe with water, quinoa, Bisquick reduced, pecans, sugar, ground ginger. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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
10
g
Fat
20
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
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.
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