Muffins are easy to make with a box of Minnesota Wild Rice Griddle Cakes. The nutty flavor of the wild rice adds an ineradicable tasty and nutritious depth of flavor to these muffins. Once again the beautiful thing about this product is that you can create your very own recipes to suit your personal tastes.
I like to bake a batch of wild rice muffins to go along side a hearty stew, roasted chicken and even as a mini muffin hors d’oeuvres. Blueberries, raspberries and even strawberries add a delicious touch to these muffins. One of my favorite recipes is an apple-cranberry variety. Once you give it a try, I’m sure you’ll be making Minnesota Wild Rice muffins in a multitude of ways.
Minnesota Wild Rice, Apple-Cranberry Muffins
(makes 12 muffins)
All you need:
- 1 box Minnesota Wild Rice Griddle Cakes
- 1 Granny Smith apple, skin on, cored, medium diced
- ½ cup dried cranberries
- 2 tablespoons dark brown sugar
- ¾ teaspoon cinnamon
- 6 teaspoons unsalted butter
All you do:
- Preheat oven to 400⁰
- Make the Franco’s Minnesota Wild Rice Griddle Cakes batter as per instructions on back of the box.
- Add the apples, cranberries, brown sugar and cinnamon; stir to combine.
- Pour the batter into a 12-cup greased muffin molds, approximately 2/3 full.
- Take ½ teaspoon of the butter and place on the center of each muffin and slightly push under the batter with your finger.
- Bake for 35 minutes, or until the muffins have risen, lightly browned and the centers are fully set.
Tip: Remember: Any leftover batter can be stored in a sealed plastic container in your refrigerator for three days.