In a large bowl pour the boiling water over the quinoa grain, cornmeal and raisins. Stir to moisten, cover and let stand refrigerated for 1 hour. Can be refrigerated up to 8 hours. Preheat oven to 375°F. Oil muffin tins and set aside. Stir into the quinoa mixture the honey, oil, egg, orange zest, salt, whole wheat pastry flour and baking powder. Mix quickly, being careful not to overmix. Spoon into prepared muffin tins. Bake for 30 minutes or until lightly browned.