Wild Rice-Corn Muffins Recipe - BettyCrocker.com
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!
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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