Best Wild Rice Corn Muffins Recipes
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
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 @MakeItYours
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.
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