Ginger Pecan Muffins

• 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 400u0b0F
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.

water, quinoa, bisquick reduced, pecans, sugar, ground ginger, salt, nonfat milk, molasses, egg, apricot, cooking spray

Taken from www.food.com/recipe/ginger-pecan-muffins-125812 (may not work)