Quinoa Corn Muffins

Another excellent recipe from Marian Blazes using the super grain Quinoa. I find these muffins to be at their best right out of the oven with a bowl of beef stew. Thank you Marian where ever you are for sharing your wonderful recipes with us.

• Ready In: 45 mins
• Serves: 12
• Yields: 12 muffins

Ingredients

• 1⁄2 cup quinoa, rinsed and well drained
• 1  cup water
• 1⁄2 cup butter, softened
• 1  cup sugar
• 2  eggs
• 1 1⁄2 cups flour
• 1  cup  course ground cornmeal
• 2  teaspoons baking powder
• 3⁄4 teaspoon salt
• 1 1⁄4 cups buttermilk

Directions

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. Remove lid and continue to cook all the while stirring for 1 or 2 minutes more, until quinoa starts to stick to pan.
3. Remove from heat and spread out on plate to cool.
4. Preheat oven to 400 degrees.
5. Cream sugar and butter until smooth and fluffy.
6. Add eggs one at a time mixing well after each addition.
7. In a separate bowl mix dry ingredients together, (flour, baking powder, salt and cornmeal).
8. Add dry mixture to butter and sugar mixture alternating with buttermilk, just until blended. Do not over mix.
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,.