Double Corn, Quinoa & Cheddar Muffins

INGREDIENTS

• 1 1/2 cup stone-ground cornmeal
• 1/2 cup quinoa flour
• 1/2 teaspoon black pepper
• 1 cup corn kernels, roasted
• 4 ounces butter, melted
• 1 cup buttermilk
• 1 cup shredded sharp cheddar cheese
• 1/2 cup scallions, 1/4-inch dice, greens only
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 2 large eggs
• 2 teaspoons sea or kosher salt