Be careful not to overcook the quinoa or to use more than the required amount of water. The grains of quinoa should be tender but separate, rather than mushy and clumped together.
Of course I HAD to make this recipe my own though-Martha just gave me the jumping off point. I cut out the raisins (not a fan), and I wanted CHOCOLATE in my muffins! I made the mistake, which actually turned out to be awesome, of adding chocolate chips when the quinoa was still hot. Of course, it melted all together, making chocolate muffins instead of non-chocolate muffins with chocolate chips in them. I also didn't have vanilla, so I replaced it with almond extract--so I got a DELICIOUS chocolate almond flavor. My poor mom better get one before they're gone! :)
It turns out there are TONS of variations of quinoa muffins as you can only imagine, including lots of vegan varieties if you are interested in that (this chocolate avocado one looked particularly dee-lish).