Preheat oven to 375 degrees F. Spray a muffin pan with nonstick spray. Set aside.
Melt the butter in a medium saucepan over medium heat. Allow the butter to fully melt and cook down until it starts to brown and froth. It will brown fairly quickly so keep an eye on it. When little brown bits appear in the pan remove from heat and set aside.
Whisk together the milk, egg and vanilla then stir in the brown butter until combined.
In a separate bowl mix together the flour, sugar, baking powder and salt.
Add brown butter mixture to the dry ingredients and combine well.
Gently fold in the peaches and quinoa.
Fill mufin tray so cups are 3/4 full. Bake for 20-22 minutes.
Cool in pan for 5 minutes before transferring to a cooling rack.
In a medium bowl whisk together butter, honey and vanilla until well combined.
Scrape back into the Gay Lea’s Spreadables Butter container and refrigerate.