Quinoa Muffins

1 cup cooked or ½ cup raw quinoa
1 cup spelt and 1 cup quinoa flour or 2 cups spelt flour
¼ teaspoon salt
1 teaspoon baking soda
½ cup agave syrup or maple syrup
1 egg
11/4 cups plain yogurt or buttermilk
¼ cup butter, melted, or vegetable oil
1 teaspoon vanilla extract
¼ cup flax seed mea1
½ cup walnuts and ½ cup raisins (optional)

Preheat oven to 375 degrees. Spray or oil muffin tins.
If cooking quinoa, rinse well, put in a small saucepan with one cup of water, and bring to a boil. Simmer, covered, until the water is absorbed, about 15 minutes, and then drain if necessary.
Combine flours, salt, baking soda and flax meal in a mixing bowl. In a separate bowl, beat the egg with the oil, yogurt, syrup and vanilla. Stir the wet ingredients into the dry and add the quinoa, walnuts and raisins.
Mix with a spatula, scraping up from the bottom so that all the flour is mixed in thoroughly.
Scoop the batter into muffin tins and bake until light brown and firm on top, 20-30 minutes.
Enjoy!