Quinoa Corn Muffins

Place quinoa in a saucepan and cover with 1 cup water. Bring to a boil, cover, and simmer over low heat until water is absorbed, about 10-15 minutes.

Remove lid and cook, stirring, for 1 or 2 minutes more, until quinoa starts to stick to the pan. Remove quinoa from heat and spread out on a plate to cool.

Preheat oven to 400 degrees.

Cream butter with sugar until smooth and fluffy. Add the eggs and mix well.

Stir together quinoa, flour, baking powder, and salt. Add dry mixture alternately with the buttermilk, mixing well.

Line muffin tin with papers if desired. Fill muffins papers full with batter.

Place muffins in oven and bake, until muffins have risen and spring back gently to the touch, about 15-20 minutes.

Makes 12 large muffins.