Wild Rice and Quinoa Muffins With Cranberries

READY IN: 35mins
YIELD: 10 muffins




  • 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.