Quinoa Muffins

• quinoa, rinsed↗1 cup
• vegetable oil, such as safflower, plus more↗1⁄4 cup
• vegetable oil, for pan↗
• all-purpose flour, plus more for pan↗2 cups
• packed dark brown sugar↗3⁄4 cup
• baking powder↗1 1⁄2 teaspoons
• salt↗1 teaspoon
• raisins↗1⁄2 cup
• whole milk↗3⁄4 cup
• large egg↗1
• pure vanilla extract↗1 teaspoon

Step-by-step instructions

1. 1

   Preheat oven to 350°F

2. 2

   In a medium saucepan, bring quinoa and 1 cup water to a boil.

3. 3

   Reduce to a simmer; cover and cook until water has been absorbed and quinoa is tender, 11 to 13 minutes.

4. 4

   Meanwhile, brush a standard 12-cup muffin pan with oil; dust with flour, tapping out excess.

5. 5

   In a medium bowl, whisk together flour, sugar, baking powder, salt, raisins, and 2 cups cooked quinoa; reserve any leftover quinoa for another use.

6. 6

   In a small bowl, whisk together oil, milk, egg, and vanilla.

7. 7

   Add milk mixture to flour mixture, and stir just until combined; divide batter among prepared muffin cups.

8. 8

   Bake until toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes.

9. 9

   Cool muffins in pan, 5 minutes; transfer to a wire rack to cool completely.

10. 10

    Store in an airtight container up to 5 days.