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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Md arif Hosen
[email protected]I love these muffins! They're so moist and flavorful. I always make a double batch so I can freeze some for later.
Sanaullah Iqbal
[email protected]These muffins are so easy to make and they're always a hit with my family. They're perfect for breakfast or a snack.
De Renzo Angelica
[email protected]These muffins were a bit too dense for my taste. I think I'll try a different recipe next time.
Muhammad Abdullah Abdullah
[email protected]I'm not a huge fan of corn muffins, but these were actually really good. The wild rice adds a nice nutty flavor and the muffins are very moist.
Comilla Mirpur
[email protected]These muffins were a great way to use up some leftover corn and wild rice. They're really easy to make and they turned out delicious.
Andres Baeza
[email protected]These muffins were a bit too sweet for my taste. I think I'll reduce the amount of sugar next time.
Pahlawan parata
[email protected]I followed the recipe exactly and the muffins turned out perfectly. They're light and fluffy, with a slightly sweet flavor. I'll definitely be making these again.
Shoe Rich
[email protected]These muffins were a bit dry for my taste. I think I'll add some extra milk or yogurt next time.
man bile
[email protected]Delicious and easy to make. I used gluten-free flour and they turned out great.
Ripon Das
[email protected]These muffins are amazing! They're so moist and flavorful, and I love the crunchy topping. I'll definitely be making these again and again.
Vanessa Jones
[email protected]I'm not usually a fan of corn muffins, but these were surprisingly good. The wild rice adds a nice nutty flavor and the muffins are very moist. I'll definitely make them again.
Jordan Sosaiete
[email protected]Easy to make and delicious! I used fresh corn from my garden and the muffins turned out perfect. My family loved them.
Charles Anozie
[email protected]These muffins were a hit at my brunch party! They're moist, flavorful, and have a beautiful golden brown crust. I love the combination of wild rice and cornmeal, and the muffins are packed with fresh corn kernels and red bell pepper. I'll definitely