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Wild Rice-Corn Muffins

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By Betty Crocker Kitchens
Updated Oct 14, 2010
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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!

Wild Rice-Corn Muffins

  • Prep Time 10 min
  • Total 35 min
  • Servings 12
  • Ingredients 10
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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
Make With
Gold Medal Flour

Instructions

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

Nutrition

150 Calories
5g Total Fat
3g Protein
25g Total Carbohydrate
9g Sugars

Nutrition Facts

Serving Size: 1 Muffin
Calories
150
Calories from Fat
45
Total Fat
5g
7%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
170mg
7%
Potassium
65mg
2%
Total Carbohydrate
25g
8%
Dietary Fiber
0g
0%
Sugars
9g
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
6%
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 Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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