Quinoa Corn Muffins

1. 1

   Place rinsed quinoa and water in saucepan, bring to a boil and cover, simmer over low heat for 10-15 minutes or until water is absorbed.

2. 2

   Remove lid and continue to cook all the while stirring for 1 or 2 minutes more, until quinoa starts to stick to pan.

3. 3

   Remove from heat and spread out on plate to cool.

4. 4

   Preheat oven to 400 degrees.

5. 5

   Cream sugar and butter until smooth and fluffy.

6. 6

   Add eggs one at a time mixing well after each addition.

7. 7

   In a separate bowl mix dry ingredients together, (flour, baking powder, salt and cornmeal).

8. 8

   Add dry mixture to butter and sugar mixture alternating with buttermilk, just until blended. Do not over mix.

9. 9

   Drop muffin liners in muffin tin if desired filling almost full with batter. Place in oven and bake until muffins have risen and spring back when gently touched, about 15 - 20 minutes,.

No additional tips available.