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Makes 12 muffins
1 1/2 cup 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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1st Keep
 Poached_and_Scrambled
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