Quinoa Muffins

From everyday food, january/february 2008.

Preheat oven to 350f.

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.

quinoa, vegetable oil, all-purpose flour, dark brown sugar, baking powder, salt, raisins, whole milk, egg, pure vanilla extract