Wild Rice-Corn Muffins

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!

Prep Time

10

Minutes

Total Time

35

Minutes

Makes

12

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.
Makes 12 muffins
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
This is a great muffin to serve with dinner. After dinner, relax and unwind with a cup of herbal tea or other noncaffeinated drink. Encourage your body to fall asleep at night by slowing down before bedtime and by limiting caffeine late in the day.

Nutrition Information:

1 Serving (1 Muffin)
  • Calories 150
    • (Calories from Fat 45),
  • Total Fat 5g
    • (Saturated Fat 0g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 170mg;
  • Total Carbohydrate 25g
    • (Dietary Fiber 0g,
    • Sugars 9g),
  • Protein 3g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 1 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.