Quinoa Muffins

Instead of 2 cups of all-purpose flour, I used 1 cup of whole wheat and 1 cup of all-purpose.

1 cup quinoa, rinsed
¼ cup vegetable oil, such as safflower, plus more for pan
2 cups all-purpose flour, plus more for pan
¾ cup packed dark-brown sugar
1 ½ teaspoons baking powder
1 teaspoon salt
½ cup raisins
¾ cup whole milk
1 large egg
1 teaspoon pure vanilla extract


Preheat oven to 350 degrees. In a medium saucepan, bring quinoa and 1 cup water to a boil. Reduce to a simmer; cover, and cook until water has been absorbed and quinoa is tender, 11 to 13 minutes.

Meanwhile, brush a standard 12-cup muffin pan with oil; dust with flour, tapping out excess. In a medium bowl, whisk together flour, sugar, baking powder, salt, raisins, and 2 cups cooked quinoa; reserve any leftover quinoa for another use.

In a small bowl, whisk together oil, milk, egg, and vanilla. Add milk mixture to flour mixture, and stir just until combined; divide batter among prepared muffin cups.

Bake until toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes. Cool muffins in pan, 5 minutes; transfer to a wire rack to cool completely. Store in an airtight container up to 5 days.


from Martha Stewart