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!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 12
Number Of Ingredients 10
Steps:
- 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.
- 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.
- Bake 20 to 25 minutes or until golden brown. Immediately remove from pan. Serve warm.
Nutrition Facts : Calories 150, Carbohydrate 25 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Muffin, Sodium 170 mg, Sugar 9 g, TransFat 0 g
BASIC CORN MUFFINS
A simple but delicious muffin recipe that can easily be dressed up by adding jalapenos, honey or anything else.
Provided by Doug Matthews
Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease muffin pan or line with paper muffin liners.
- In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil and milk; stir gently to combine. Spoon batter into prepared muffin cups.
- Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.
Nutrition Facts : Calories 154 calories, Carbohydrate 22.5 g, Cholesterol 17.1 mg, Fat 5.9 g, Fiber 1 g, Protein 3.1 g, SaturatedFat 0.8 g, Sodium 196.1 mg, Sugar 6.6 g
BEST EVER CORN MUFFINS
This recipe was handed down to me from my mother. It's easy to make and the ingredients are probably already in your kitchen. Enjoy!
Provided by CHAROLETTEKD
Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes
Time 38m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla.
- In a separate bowl, stir together baking mix and cornmeal. Blend this mixture into the butter/egg mixture, alternately with the milk; stir just until combined. Spoon batter into prepared muffin cups.
- Bake in preheated oven for 20 to 30 minutes, until golden.
Nutrition Facts : Calories 163.8 calories, Carbohydrate 21.7 g, Cholesterol 42.3 mg, Fat 7.3 g, Fiber 0.4 g, Protein 2.8 g, SaturatedFat 3.5 g, Sodium 233.7 mg, Sugar 10.5 g
WILD RICE AND QUINOA MUFFINS WITH CRANBERRIES
Color, texture, fiber, flavor--it's all here! And protein from the quinoa!! Recipe comes from Mollie Katzen's Sunlight Cafe. The range of sugar allows you to make these sweeter or not, according to your taste. If you are using leftover cooked grains and they have been salted, reduce the salt accordingly. The timing does not include cooking the grains beforehand.
Provided by WiGal
Categories Healthy
Time 35m
Yield 10 muffins
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Lightly spray 10 standard (2 1/2 inch diameter) muffin cups with cooking spray.
- Place the flour, salt, baking powder, and brown sugar in a medium to large bowl.
- Break up any little clumps of sugar with your fingers, and then stir the mixture until thoroughly combined.
- Stir in the granulated sugar, if you like your muffins on the sweet side.
- Add the cooked grains, using a fork or your fingert so separate and distribute them throughout.
- Stir in the dried cranberries.
- Measure the 1 cup milk into a 2-cup liquid measurer.
- Add the egg and vanilla, and beat gently with a fork or a small whisk until smooth.
- Slowly pour this mixture into the dry ingredients, adding the melted butter at the same time.
- Using a spoon or a rubber spatula, stir from the bottom of the bowl until the dry ingredients are all moistened.
- Don't overmix; a few lumps are okay.
- Spoon the batter into the prepared muffin cups.
- For smaller muffins, fill the cups about four-fifths full. For larger muffins, fill them up to the top.
- If you have extra batter, spray one or two additional muffin cups with non-stick cooking spray and fill with the remaining batter.
- Bake in the midddle of the oven for 20 to 25 minutes, or until lightly browned on top and a toothpick inserted into the center comes out clean.
- Remove the pan from the oven,then remove the muffins from the pan and place them on a rack to cool.
- Wait at least 30 minutes before serving.
Nutrition Facts : Calories 245.8, Fat 6.7, SaturatedFat 3.7, Cholesterol 34.2, Sodium 253.6, Carbohydrate 40.3, Fiber 2, Sugar 10.2, Protein 5.9
WILD RICE HAZELNUT MUFFINS
Make and share this Wild Rice Hazelnut Muffins recipe from Food.com.
Provided by dicentra
Categories Quick Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- In saucepan, cook wild rice until done, about 45 minutes. Drain and let cool.
- Preheat oven to 425.
- In large bowl, combine dry ingredients.
- In blender process flax seeds and 1/3 cup water until thickened and frothy. Add sugar and oil and process until well blended.
- Add the flax mixture to the flour mixture and stir until just blended. Stir in rice, onions and hazelnuts.
- Divide batter into muffin cups. Bake 19-22 minutes.
Nutrition Facts : Calories 186.8, Fat 10.4, SaturatedFat 1.1, Sodium 241.3, Carbohydrate 20.7, Fiber 2.2, Sugar 3.4, Protein 3.9
WILD RICE AND CORN STUFFING
Steps:
- Bring 5 cups water to a boil in a medium saucepan; add the rice and 1 tablespoon salt. Cover; reduce heat. Cook the rice until al dente, 35 to 40 minutes (not all the water will be absorbed). Drain well.
- Heat the oil in a large skillet over medium-high heat until hot but not smoking. Add the onions and garlic; cook, stirring, until soft, about 2 minutes. Add the chiles; cook 30 seconds.
- Stir the onion mixture, corn, pepper, and lime juice into the rice; season with salt. Serve, or immediately pack loosely in a turkey cavity, and cook until an instant-read thermometer inserted into the center of the stuffing registers 165°F.
CONFETTI CORN MUFFINS
Green pepper and shredded carrot add color to these homemade corn muffins from Dolores Hurtt of Florence, Montana. "They are a nice change from sweeter muffins and very good to serve with soup and salad," she says.
Provided by Taste of Home
Time 25m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine flour, cornmeal, sugar, baking powder and salt. In another bowl, combine egg, milk and butter; stir into dry ingredients just until moistened. Fold in carrot and green pepper., Fill greased or paper-lined muffin cups two-thirds full. Bake at 425° for 14-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 139 calories, Fat 5g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 312mg sodium, Carbohydrate 21g carbohydrate, Fiber 1g fiber), Protein 4g protein.
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- In a medium saucepan, cover the wild rice with 1 inch of water. Cover the saucepan and simmer the wild rice over moderately low heat until tender, about 20 minutes. Drain and let cool.
- Preheat the oven to 400°. Butter a 12-cup muffin pan. In a pie plate, toast the hazelnuts in the oven for about 10 minutes, or until the skins blister. Transfer the nuts to a kitchen towel and rub off the skins. Finely chop the nuts. Raise the oven temperature to 425°.
- In a medium bowl, beat the melted butter with the eggs and sugar. Stir in the cooked wild rice, the onion and hazelnuts until combined.
- In another medium bowl, sift together the flour, baking powder and salt. Stir the dry ingredients into the wild rice mixture just until incorporated.
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