Quinoa: Ginger-Pecan Muffins

• 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 400u0b0.
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 400u0b0 for 12 minutes. Remove from pans immediately; cool.

water, quinoa, bisquick, pecans, sugar, ground ginger, salt, milk, molasses, egg, apricots, cooking spray

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