Wild Rice and Quinoa Muffins With Cranberries
- Ready In:
- 2 cups all-purpose flour
- 3⁄4 teaspoon salt
- 1 1⁄2 teaspoons baking powder
- 1⁄3 cup light brown sugar, packed
- 2 -3 tablespoons granulated sugar
- 1 1⁄4 cups cooked wild rice
- 1 1⁄4 cups cooked quinoa
- 2⁄3 cup dried cranberries
- 1 cup milk
- 1 egg
- 1 1⁄2 teaspoons vanilla
- 4 tablespoons unsalted butter, melted
- 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.
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