Wild Rice-Corn Muffins

Name: Wild Rice-Corn Muffins
Yield: 12
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

Wild Rice-Corn Muffins was pinched from <a href="http://www.bettycrocker.com/recipes/wild-rice-corn-muffins/4dc3babf-9cde-4990-88aa-a1e92e277670" target="_blank">www.bettycrocker.com.</a>

"Betty Crocker's Heart Healthy Cookbook shares a recipe! Bake these delicious wild rice and cornmeal muffins with a fruity hint to them – serve warm in just 35 minutes!..."

INGREDIENTS

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3/4 cup fat-free (skim) milk

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1/4 cup canola or soybean oil

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1/4 cup fat-free cholesterol-free egg product, 2 egg whites or 1 egg

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1 cup Gold Medal™ all-purpose flour

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1/2 cup sugar

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1/2 cup whole-grain yellow cornmeal

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2 1/2 teaspoons baking powder

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1/4 teaspoon salt

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3/4 cup cooked wild rice

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1/2 cup chopped fresh or frozen cranberries

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