Quinoa Muffins
Description
The baking is simple and quick. Preheat the oven to 175 degrees. In a medium saucepan, bring quinoa and 1 cup of water to a boil. Reduce heat, cover with a lid, and simmer until the water is absorbed and the quinoa is tender, 11 to 13 minutes. Meanwhile, grease a 12-cup muffin tin with butter, dust with flour, and shake out the excess. In a small bowl, mix together flour, sugar, baking powder, salt, raisins, and 2 cups of the cooked quinoa. Reserve the remaining quinoa for another use. Add milk and stir to combine. Divide the mixture evenly among the 12 cups of the muffin tin. Bake for 25 to 30 minutes. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Store the muffins in an airtight container for up to 5 days. Serve cooled or slightly warm.