Double Corn Quinoa Cheddar Muffins
Ingredients
- 1 1/2 cups stone-ground cornmeal
- 1/2 cup quinoa flour
- 2 teaspoons sea or kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup buttermilk
- 2 large eggs
- 4 ounces butter, melted
- 1 cup corn kernels, roasted
- 1 cup shredded sharp cheddar cheese
- 1/2 cup scallions, 1/4-inch dice, greens only
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