These quinoa muffins from MarthaStewart.com, with a disturbing amount of substitutions because I am currently refusing to go grocery shopping for baking staples such as all-purpose flour, granulated sugar, brown sugar, vegetable oil, and milk. And yet, I continue to bake.
Here's my current plan: I have some Bob's Red Mill All-Purpose Gluten Free Baking Flour, some rye flour, some teff flour, and some ground flaxseed meal to use for flour. I've got raw granulated sugar and cane sugar syrup to sub for the usual sugars. I'll use butter instead of the oil, because I seem to never run out of butter but we are even out of olive oil right now. I'm not sure about the milk. I might have a can of coconut milk hiding somewhere or I might have some powdered milk left over from when I made Momofuku's cornflake cookies. But I've definitely got raisins. I'll let you know how that all goes. At least my muffin pan is unpacked.
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