Wild Rice-Corn Muffins

 

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

• 1 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.
• 2 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.
• 3 Bake 20 to 25 minutes or until golden brown. Immediately remove from pan. Serve warm.