Quinoa Muffins

Ingredients:

• 1 cup quinoa, rinsed
• 1/4 cup vegetable oil
• 1 cups all-purpose flour
• 1 cup of white wheat flour
• 3/4 cup packed dark-brown sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup raisins-optional
• 3/4 cup whole milk or 2% milk
• 1 large egg
• 1 teaspoon vanilla extract

Directions

1. 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.
2. When the quinoa is finished cooking, preheat the oven to 350 and prepare standard muffin tins with a liner or brush with oil and dust with flour to prevent sticking.
3. In a medium bowl, whisk together flour, sugar, baking powder, salt, raisins, and 2 cups of the quinoa (reserve any leftover quinoa for another use.)
4. In a small bowl, whisk together oil, milk, egg, and vanilla.
5. Add milk mixture to flour mixture, and stir just until combined
6. Using an ice cream scoop, divide batter among the prepared muffin cups.
7. Bake for about 25 to 30 minutes or until toothpick inserted into the center of a couple of muffin comes out clean.
8. Cool muffins in pan until easy to touch, about 5 minutes.  Transfer to a  rack to cool completely.
9. Serve or store in an airtight container up to 5 days.