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Wild Rice and Carrot Muffins




Source of Recipe


internet






List of Ingredients



• 1 cup cooked wild rice
  
• 1 cup grated carrots
  
• ¾ cup all-purpose flour
  
• ¾ cup whole wheat flour
  
• 2 tsp. baking powder
  
• ½ tsp salt
  
• 1 tsp. cinnamon
  
• ½ tsp. nutmeg
  
• ½ cup brown sugar
  
• 1 egg, lightly beaten
  
• ¾ cup milk
  
• 1/3 cup vegetable oil
  
• 1 tsp. sugar
  
• ¼ tsp. cinnamon
  






Instructions



1. Prepare wild rice and carrots and set aside. Combine flours, baking powder, salt, cinnamon, nutmeg and brown sugar together in a mixing bowl, stirring to blend. Add the cooked wild rice to the dry ingredients and toss to coat wild rice.
   
2. In another bowl, combine the egg with the milk and oil; add the grated carrots, then stir these wet ingredients into the dry ingredients, mixing just enough to blend well. Do not over mix. Divide batter evenly between 12 lightly buttered and floured 2½-inch muffin cups (or line with paper muffin cups). Mix 1 tsp. sugar with ¼ tsp. cinnamon for topping and sprinkle this over muffin batter. Bake at 400° 20 to 25 minutes. Remove muffins from pans and cool on wire racks.
   
3. For frosted muffins: Blend 1 (3-oz.) pkg. cream cheese, softened to room temperature with 1 cup sifted powdered sugar, blend until smooth by hand or with a mixer. When muffins are cool, spread frosting on tops.
   






Final Comments


Makes 12 muffins