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
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
-
Step1Heat 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.
-
Step2Stir 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.
-
Step3Bake 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 1/2Tips from the Betty Crocker Kitchens
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