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!

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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

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Directions

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

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.

Got questions? Our experts have the answers. Ask Betty now.