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 min
  • Total Time 35 min
  • Servings 12

Ingredients

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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Muffin
Calories
150
(
Calories from Fat
45),
% Daily Value
Total Fat
5g
5%
(Saturated Fat
0g,
0%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
170mg
170%;
Total Carbohydrate
25g
25%
(Dietary Fiber
0g
0%
  Sugars
9g
9%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
8%;
Iron
6%;
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.