Double Corn, Quinoa & Cheddar Muffins

• 1 1/2 cups stone-ground cornmeal
• 1/2 cup quinoa flour
• 2 teaspoons sea or kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup buttermilk
• 2 large eggs
• 4 ounces butter, melted
• 1 cup corn kernels, roasted
• 1 cup shredded sharp cheddar cheese
• 1/2 cup scallions, 1/4-inch dice, greens only

1. Preheat the oven to 375 degrees. Fill a 12-cup muffin tin with liners. Spray the top with pan spray so that the muffins don't stick to it as they rise.
2. Line a sheet pan with parchment. Spread a cup of thawed frozen corn kernels on it. Roast in oven until nicely browned, about 15 minutes. Remove from oven and allow to cool while mixing batter. Alternatively, husk a fresh ear of corn and roast it on the grill, then strip the kernels and toss them into your batter.
3. Sift the dry ingredients together into a mixing bowl. Add the eggs, buttermilk, and melted butter. With a wooden spoon or a spatula, stir only until the dry ingredients are moistened. Add the corn, cheese, and scallions and stir to blend.
4. Use an ice cream scoop to fill each muffin cup to the top. Bake until perfectly risen and golden brown, about 12-15 minutes. Remove from oven and allow cool for a few minutes. If you find that they are still a bit crumbly, don't worry -- they'll firm up as they cool.

stoneground cornmeal, quinoa flour, kosher salt, black pepper, baking powder, baking soda, buttermilk, eggs, butter, corn kernels, cheddar cheese, scallions

Taken from food52.com/recipes/12558-double-corn-quinoa-cheddar-muffins (may not work)