Wild Rice And Quinoa Muffins With Cranberries

Name: Wild Rice And Quinoa Muffins With Cranberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat the oven to 400 degrees F.
2
Lightly spray 10 standard (2 1/2 inch diameter) muffin cups with cooking spray.
3
Place the flour, salt, baking powder, and brown sugar in a medium to large bowl.
4
Break up any little clumps of sugar with your fingers, and then stir the mixture until thoroughly combined.
5
Stir in the granulated sugar, if you like your muffins on the sweet side.
6
Add the cooked grains, using a fork or your fingert so separate and distribute them throughout.
7
Stir in the dried cranberries.
8
Measure the 1 cup milk into a 2-cup liquid measurer.
9
Add the egg and vanilla, and beat gently with a fork or a small whisk until smooth.
10
Slowly pour this mixture into the dry ingredients, adding the melted butter at the same time.
11
Using a spoon or a rubber spatula, stir from the bottom of the bowl until the dry ingredients are all moistened.
12
Don't overmix; a few lumps are okay.
13
Spoon the batter into the prepared muffin cups.
14
For smaller muffins, fill the cups about four-fifths full. For larger muffins, fill them up to the top.
15
If you have extra batter, spray one or two additional muffin cups with non-stick cooking spray and fill with the remaining batter.
16
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.
17
Remove the pan from the oven,then remove the muffins from the pan and place them on a rack to cool.
18
Wait at least 30 minutes before serving.

870

kcal

Calories

Fat

164

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups all-purpose flour, 3/4 teaspoon salt, 1 1/2 teaspoons baking powder, 1/3 cup light brown sugar, packed, and more.

Yes, Wild Rice And Quinoa Muffins With Cranberries falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!