Ingredients
3/4
cup fat-free (skim) milk
1/4
cup canola or soybean oil
1/4
cup fat-free cholesterol-free egg product, 2 egg whites or 1 egg
1
cup Gold Medal™ all-purpose flour
1/2
cup sugar
1/2
cup whole-grain yellow cornmeal
2 1/2
teaspoons baking powder
1/4
teaspoon salt
3/4
cup cooked wild rice
1/2
cup chopped fresh or frozen cranberries
Preparation
Heat oven to 400°. Spray 12 medium muffin cups, 2 1/2x1 1/4 inches, with cooking spray, or line with paper baking cups. Mix milk, oil and egg product in large bowl.
Stir in flour, sugar, cornmeal, baking powder and salt all at once just until flour is moistened. Fold in wild rice and cranberries. Divide batter evenly among muffin cups.
Bake 20 to 25 minutes or until golden brown. Immediately remove from pan. Serve warm.
