RCI-BR.003.0439.001
Wild Rice Muffins
From "Healthy Recipes For Diabetic Friends Y-Group" 12 muffins (1 per serving) Note: Wild rice adds crunchy texture and a nutritional boost to these hearty muffins.
Prep20 min
Cook25 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
Method
1
Bring 2 cups of water to a boil in a saucepan and add ½ cup uncooked wild rice with ½ teaspoon salt.
1 minutes
2
Reduce heat to low, cover, and simmer the wild rice until tender, about 45 minutes to 1 hour.
45 minutes
3
Drain the cooked wild rice and let it cool to room temperature, then measure out 1 cup of the cooked rice for the muffin batter.
10 minutes
4
Preheat the oven to 400°F and lightly grease or line a standard 12-cup muffin tin.
5 minutes
5
In a separate bowl, whisk together 1 cup fat-free milk, 4 tablespoons melted margarine, 1 beaten egg, and 2 egg whites until well combined.
6
Fold in the 1 cup cooked wild rice gently until evenly distributed throughout the batter.
7
Bake at 400°F for 20 to 25 minutes until a toothpick inserted into a muffin center comes out clean and the tops are golden brown.
8
Remove from the oven and let the muffins cool in the tin for 5 minutes, then turn out onto a wire rack to cool completely.
5 minutes