Jan/Feb
2012

Recipe: Wild Rice Carrot Muffins

Written by RW
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0010Recipe compliments of the Minnesota Cultivated Wild Rice Council - www.mnwildrice.org

3/4 cup each all-purpose flour and whole wheat flour
2 tsp. baking powder
1/2 tsp. each salt and nutmeg
1 tsp. cinnamon
1/2 cup brown sugar
2 cups well-cooked wild rice
1 egg, lightly beaten
3/4 cup skim milk
1/3 cup canola oil
1 cup grated carrots

Combine flours, baking powder, salt, nutmeg, cinnamon and brown sugar. Add cooked wild rice to dry ingredients and toss to coat wild rice. In another bowl, mix egg, milk and oil; add grated carrots. Stir into dry ingredients, mix just enough to blend (do not over mix). Divide batter between 12 greased muffin cups. Sprinkle with cinnamon-sugar topping. Bake at 400°F until done, about 25-30 min. Remove from pan; cool. Makes 12.

Topping: Mix together 1 Tbsp. sugar and 1/4 tsp. cinnamon

Frosting (optional): Blend ingredients till smooth; frost cool muffins.
1 pkg. (3 oz.) cream cheese, softened
1 cup sifted powdered sugar