WILD RICE AND QUINOA MUFFINS WITH CRANBERRIES
Color, texture, fiber, flavor--it's all here! And protein from the quinoa!! Recipe comes from Mollie Katzen's Sunlight Cafe. The range of sugar allows you to make these sweeter or not, according to your taste. If you are using leftover cooked grains and they have been salted, reduce the salt accordingly. The timing does not include cooking the grains beforehand.
Provided by WiGal
Categories Healthy
Time 35m
Yield 10 muffins
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Lightly spray 10 standard (2 1/2 inch diameter) muffin cups with cooking spray.
- Place the flour, salt, baking powder, and brown sugar in a medium to large bowl.
- Break up any little clumps of sugar with your fingers, and then stir the mixture until thoroughly combined.
- Stir in the granulated sugar, if you like your muffins on the sweet side.
- Add the cooked grains, using a fork or your fingert so separate and distribute them throughout.
- Stir in the dried cranberries.
- Measure the 1 cup milk into a 2-cup liquid measurer.
- Add the egg and vanilla, and beat gently with a fork or a small whisk until smooth.
- Slowly pour this mixture into the dry ingredients, adding the melted butter at the same time.
- Using a spoon or a rubber spatula, stir from the bottom of the bowl until the dry ingredients are all moistened.
- Don't overmix; a few lumps are okay.
- Spoon the batter into the prepared muffin cups.
- For smaller muffins, fill the cups about four-fifths full. For larger muffins, fill them up to the top.
- If you have extra batter, spray one or two additional muffin cups with non-stick cooking spray and fill with the remaining batter.
- Bake in the midddle of the oven for 20 to 25 minutes, or until lightly browned on top and a toothpick inserted into the center comes out clean.
- Remove the pan from the oven,then remove the muffins from the pan and place them on a rack to cool.
- Wait at least 30 minutes before serving.
Nutrition Facts : Calories 245.8, Fat 6.7, SaturatedFat 3.7, Cholesterol 34.2, Sodium 253.6, Carbohydrate 40.3, Fiber 2, Sugar 10.2, Protein 5.9
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Wilburt White
[email protected]These muffins are a great way to use up leftover wild rice and quinoa. They're also a great way to get your kids to eat healthy.
Phillip kalanick
[email protected]I'm always looking for new muffin recipes, and this one is definitely a keeper. The muffins are moist and flavorful, and the cranberries add a nice pop of color.
Aslalm Sagarali
[email protected]These muffins are a great way to start your day. They're filling and satisfying, and they give me a boost of energy. I also love the way they smell when they're baking.
Mairelis Gamez
[email protected]I'm not really a fan of muffins, but I really enjoyed these. They're not too sweet, and the cranberries add a nice tartness. I'll definitely be making them again.
Leo Cruz
[email protected]These muffins are so easy to make, and they're a great way to use up leftover wild rice and quinoa. I also love that they're packed with healthy ingredients.
Nikki Garwood
[email protected]I love the combination of flavors in these muffins. The wild rice and quinoa give them a nutty flavor, and the cranberries add a tartness that really brightens them up.
Grace Rozzi
[email protected]These muffins are a great way to sneak some extra fruits and veggies into your kids' diet. They're also a great way to get them to eat whole grains.
Shahbaz Mustafa
[email protected]I'm always looking for healthy muffin recipes, and this one definitely fits the bill. The muffins are packed with whole grains and nutrients, and they're also really delicious.
Lucky Mirza
[email protected]I made these muffins for my hiking trip, and they were the perfect snack. They're filling and nutritious, and they held up well in my backpack.
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/////////////////@yahoo.comI'm not a big fan of cranberries, but I still really enjoyed these muffins. They're not too sweet, and the cranberries add a nice tartness.
Alvo Kizangilah
[email protected]These muffins are a great way to use up leftover wild rice and quinoa.
Opti Mine
[email protected]These muffins were a hit at my party! Everyone loved them.
Ghulam Umar
[email protected]I love these muffins! They're so moist and flavorful. I'll definitely be making them again.
joshua martin
[email protected]These muffins are a great way to start your day. They're filling and satisfying, and they give me a boost of energy.
Sameer Tanveer
[email protected]I'm always looking for new muffin recipes, and this one definitely didn't disappoint. The muffins are light and fluffy, and the cranberries add a nice pop of flavor.
R.K JUBAYER AHMAD
[email protected]These muffins are a great way to get your kids to eat healthy. They're packed with whole grains and nutrients, and they're also really tasty.
NEEROSE MAGAR
[email protected]I was pleasantly surprised by how much I enjoyed these muffins. They're not too sweet, and the cranberries add a tartness that I really liked.
Zahif Imran7
[email protected]These muffins are so easy to make, and they're a great grab-and-go breakfast or snack. I love the combination of wild rice, quinoa, and cranberries.
Chastity
[email protected]I've made these muffins a few times now, and they're always a hit. They're a great way to use up leftover wild rice and quinoa, and they're also really healthy.
Khadija Haida
[email protected]These muffins are amazing! They're so moist and fluffy, and the flavors of the wild rice, quinoa, and cranberries are perfectly balanced. I'll definitely be making these again.