Wild Rice Carrot Muffins

    3/4 cup all-purpose flour
    3/4 cup whole wheat flour
    2 tsp baking powder
    1/2 tsp salt
    1 tsp cinnamon
    1/2 tsp nutmeg
    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

    Mix for topping:
    1 tbsp sugar
    1/4 tsp cinnamon

    Frosting (optional):
    1 pkg (3 oz) cream cheese, softened
    1 cup sifted powdered sugar

    Blend ingredients till smooth; frost cool muffins.

Combine flours, baking powder, salt, cinnamon, nutmeg 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 prepared muffin cups. Sprinkle with cinnamon-sugar topping. Bake at 400°F until done, apx 25-30 min. Remove from pan and cool.

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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