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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