It's nice to be nice to the nice

My friend T. is participating in the Avon walk for breast cancer today and tomorrow. Over the course of two days, participants walk 39 miles. To participate, they also have to raise at least $1,800, which means that the event generates huge amounts of money for breast cancer research and prevention. Circumstances being what they were, I wasn't able to participate this year, but in my book doing something like this where you not only raise money, but connect with people in a show of overwhelming support for those that you are helping is generosity of spirit at its finest.

T. has been working really hard for the past few months to train for the walk (39 miles is far, people) and raise money, and I couldn't be more proud of her. Tonight all the participants in the walk will be camping out in a park in Bethesda. To show my support, I put together a little care package that I'm going to drop off to her tonight. I included these muffins, which are made with quinoa, a grain that is full of protein and lends a really interesting, nubbly texture to the crumb of these muffins. I think these will be perfect for a morning energy boost before another day of walking, and they travel really well, too.

Quinoa Muffins

Slightly adapted from "Everyday Food" Magazine

Makes 12 muffins

1 cup quinoa, rinsed

1/4 vegetable oil

2 cups all-purpose flour

3/4 cup packed dark-brown sugar

1 1/2 tsp. baking powder

1 tsp. salt

1/2 cup raisins

3/4 cup whole milk

1 large egg

1 tsp. pure vanilla extract

1. Preheat oven to 350 degrees. In a saucepan, bring quinoa and 2 cups of water to a boil. Reduce to a simmer, and simmer for 15 minutes until quinoa is tender and water has been absorbed.

2. While the quinoa cooks, spray a 12-cup muffin tin with cooking spray.

3. In a large bowl, whisk flour, brown sugar, baking powder, salt, and raisins together. When the quinoa is done cooking, spread it out on a large plate or cookie sheet to cool. When quinoa has cooled, add 2 cups of the cooked quinoa to the dry mixture and stir until incorporated.

4. In a separate bowl, whisk together oil, milk, egg, and vanilla. Add it to the flour mixture and stir until just combined. Divide batter among muffin cups.

5. Bake muffins until a toothpick inserted in the muffin comes out clean, about 25-30 minutes. Let cool.

Note: The muffins can be stored in an airtight container for up to 5 days.