WILD RICE-CORN MUFFINS
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
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
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Amrt Tv
[email protected]These muffins are a great way to use up leftover wild rice. I always have some leftover after making a big batch of wild rice pilaf. These muffins are a delicious way to use it up.
Kutkatcher Murda
[email protected]I'm vegan, so I substituted flax eggs for the eggs in this recipe. The muffins turned out perfectly! They're so moist and fluffy.
Nazeer ahmad Hummer
[email protected]I'm allergic to corn, so I substituted almond flour for the cornmeal. The muffins turned out great! They're just as moist and flavorful as the original recipe.
Sheriea Smith
[email protected]These muffins are good, but they're not as flavorful as I was hoping. I think I'll try adding some more spices next time.
Laxman Rimal
[email protected]I followed the recipe exactly, but my muffins didn't turn out as fluffy as I expected. I'm not sure what I did wrong.
ahtilek ahton
[email protected]These muffins are a bit too dry for my taste. I think I'll try adding some extra milk or yogurt next time.
Usama Tamoor
[email protected]I'm not a huge fan of wild rice, but I really enjoyed these muffins. The cornmeal and fresh herbs really balance out the flavor of the wild rice.
Bilal Muqbel
[email protected]These muffins are a great healthy snack option. They're filling and satisfying, and they're packed with nutrients.
Uamr Iddrisu
[email protected]These muffins are so easy to make and they're always a hit. I love that I can make them ahead of time and freeze them for later.
Thomas Crawshaw
[email protected]I love the combination of flavors in these muffins. The wild rice and cornmeal give them a unique texture and the fresh herbs add a nice brightness.
Pranav Thapa
[email protected]These muffins are a great way to use up leftover cornmeal. They're also a great way to get your kids to eat their vegetables.
Carmella Cordova
[email protected]I made these muffins for my family and they loved them. They're so moist and fluffy. I especially love the crispy edges.
Alyssa Cantu
[email protected]These muffins are delicious! The cornmeal gives them a slightly sweet flavor and the wild rice adds a nice crunch. I also love the addition of fresh herbs. They really brighten up the flavor.
Gamer Ruiz
[email protected]I've made these muffins several times now and they always turn out perfectly. They're so easy to make and they're always a crowd-pleaser. I love that they're also a healthy snack option.
Ibrahim Zakari
[email protected]These muffins were a hit at my last brunch! They're moist, flavorful, and have a beautiful golden-brown crust. I especially love the combination of wild rice and cornmeal. It gives them a unique texture and flavor that I haven't found in other muffin