Quinoa Muffins

From Everyday Food, January/February 2008.

• Ready In: 1 hr 3 mins
• Serves: 12

Ingredients

• 1  cup quinoa, rinsed
• 1⁄4 cup  vegetable oil, such as safflower, plus more
•  vegetable oil, for pan
• 2  cups all-purpose flour, plus more for pan
• 3⁄4 cup  packed dark brown sugar
• 1 1⁄2 teaspoons baking powder
• 1  teaspoon salt
• 1⁄2 cup raisins
• 3⁄4 cup  whole milk
• 1  large egg
• 1  teaspoon pure vanilla extract

Directions

1. Preheat oven to 350°F
2. In a medium saucepan, bring quinoa and 1 cup water to a boil.
3. Reduce to a simmer; cover, and cook until water has been absorbed and quinoa is tender, 11 to 13 minutes.
4. Meanwhile, brush a standard 12-cup muffin pan with oil; dust with flour, tapping out excess.
5. In a medium bowl, whisk together flour, sugar, baking powder, salt, raisins, and 2 cups cooked quinoa; reserve any leftover quinoa for another use.
6. In a small bowl, whisk together oil, milk, egg, and vanilla.
7. Add milk mixture to flour mixture, and stir just until combined; divide batter among prepared muffin cups.
8. Bake until toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes.
9. Cool muffins in pan, 5 minutes; transfer to a wire rack to cool completely.
10. Store in an airtight container up to 5 days.