Quinoa Corn Muffins

• 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

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,.

quinoa, water, butter, sugar, eggs, flour, course ground cornmeal, baking powder, salt, buttermilk

Taken from www.food.com/recipe/quinoa-corn-muffins-421124 (may not work)