Wild Rice Carrot Muffins
- ¾ cup all-purpose flour
¾ cup whole wheat flour
2 tsp baking powder
½ tsp salt
1 tsp cinnamon
½ tsp nutmeg
½ cup brown sugar
2 cups well-cooked wild rice
1 egg, lightly beaten
¾ cup skim milk
1/3 cup canola oil
1 cup grated carrots
Mix for topping:
1 tbsp sugar
¼ 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.
Nutrition Facts
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Recipe compliments of the Minnesota Cultivated Wild Rice Council