Savory Corn Muffins

1/2 C quinoa
2/3 C water
1 C white flour
1 C whole wheat flour
2 t. baking powder
1 t. paprika
1/4 C sugar
1/2 C olive oil
2 eggs
3/4 C milk
7-8 oz corn kernels
3/4 C feta
1/3 C sliced piquante peppers
2 T snipped chives


Combine quinoa and water in a small pot.
Bring to a fast simmer over high heat, then cover with a lid and turn heat to low.
Cook for 17 minutes (or until water is gone), then set aside with lid on.
Combine white and whole wheat flours, baking powder, and paprika in large mixing bowl.
Whisk together sugar and olive oil in another bowl.
Whisk eggs into sugar mixture.
Whisk milk into sugar mixture.
Fold sugar mixture into flour bowl.
Fold corn, feta, peppers, and chives into bowl.
Fold quinoa into bowl.
Fill muffin cups (approx 14-15).
Bake at 400 degrees F for 20 minutes.