Best Wild Rice Corn Muffins Recipes

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WILD RICE-CORN MUFFINS



Wild Rice-Corn Muffins image

Betty Crocker's Heart Healthy Cookbook shares a recipe! Bake these delicious wild rice and cornmeal muffins with a fruity hint to them - serve warm in just 35 minutes!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 35m

Yield 12

Number Of Ingredients 10

3/4 cup fat-free (skim) milk
1/4 cup canola or soybean oil
1/4 cup fat-free cholesterol-free egg product, 2 egg whites or 1 egg
1 cup Gold Medal™ all-purpose flour
1/2 cup sugar
1/2 cup whole-grain yellow cornmeal
2 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup cooked wild rice
1/2 cup chopped fresh or frozen cranberries

Steps:

  • Heat oven to 400°. Spray 12 medium muffin cups, 2 1/2x1 1/4 inches, with cooking spray, or line with paper baking cups. Mix milk, oil and egg product in large bowl.
  • Stir in flour, sugar, cornmeal, baking powder and salt all at once just until flour is moistened. Fold in wild rice and cranberries. Divide batter evenly among muffin cups.
  • Bake 20 to 25 minutes or until golden brown. Immediately remove from pan. Serve warm.

Nutrition Facts : Calories 150, Carbohydrate 25 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Muffin, Sodium 170 mg, Sugar 9 g, TransFat 0 g

WILD RICE-CORN MUFFINS



Wild Rice-Corn Muffins image

Betty Crocker's Heart Healthy Cookbook shares a recipe! Bake these delicious wild rice and cornmeal muffins with a fruity hint to them - serve warm in just 35 minutes!

Provided by @MakeItYours

Number Of Ingredients 10

3/4 cup fat-free (skim) milk
1/4 cup canola or soybean oil
1/4 cup fat-free cholesterol-free egg product, 2 egg whites or 1 egg
1 cup Gold Medal™ all-purpose flour
1/2 cup sugar
1/2 cup whole-grain yellow cornmeal
2 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup cooked wild rice
1/2 cup chopped fresh or frozen cranberries

Steps:

  • Heat oven to 400°. Spray 12 medium muffin cups, 2 1/2x1 1/4 inches, with cooking spray, or line with paper baking cups. Mix milk, oil and egg product in large bowl.
  • Stir in flour, sugar, cornmeal, baking powder and salt all at once just until flour is moistened. Fold in wild rice and cranberries. Divide batter evenly among muffin cups.
  • Bake 20 to 25 minutes or until golden brown. Immediately remove from pan. Serve warm.

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