Wild Rice &l Quinoa Muffins
From Mollie Katzen's Sunlight Café
Preparation time: 10 minutes of work (after grains are cooked), plus 20 to 25 minutes to bake
Yield: 10 to 12 medium-sized muffins
Color, texture, fiber, flavor–it's all here! Did I forget to mention protein? Quinoa is a champion in this department, and I stuffed as much of it into these muffins as would fit. With sweetness from the brown sugar, a very pleasant earthiness from the grains, and tart bits of dried cranberry throughout, these complex muffins are unbelievably satisfying.

  • The range of sugar allows you to make these sweeter or not, per your taste.
  • Cook the wild rice well ahead of time. (Guidelines follow the recipe.)
  • Canola oil can substitute for some or all of the butter.
Nonstick spray for the pan
2 cups unbleached all-purpose flour
3/4 teaspoon salt
1 1/2 teaspoons baking powder
1/3 cup (packed) light brown sugar
2 to 3 tablespoons granulated sugar (optional)
1 1/4 cups cooked wild rice (see below)
1 1/4 cups cooked quinoa
2/3 cup dried fruit (cranberries, cherries, or raisins)
1 cup milk (plain soy milk or rice milk will also work)
1 large egg
1 1/2 teaspoons vanilla extract
4 tablespoons (1/2 stick) unsalted butter, melted
  1. Preheat the oven to 400°F. Lightly spray 10 standard-sized (2 1/2-inch-diameter) muffin cups with nonstick spray.
  2. Place the flours, salt, baking powder, and brown sugar, in a medium-large bowl. Break up any little clumps of sugar with your fingers, and then stir the mixture until thoroughly combined. Stir in the granulated sugar, if you like your muffins on the sweet side.
  3. Add the cooked grains, using a fork and/or your fingers to separate and distribute them throughout. Stir in the dried fruit.
  4. Measure 1 cup milk into a 2-cup liquid measure. Add the egg and vanilla, and beat gently with a fork or a small whisk until smooth.
  5. Measure 1 cup milk into a 2-cup liquid measure. Add the egg and vanilla, and beat gently with a fork or a small whisk until smooth.
  6. Spoon the batter into the prepared muffin cups. For smaller muffins, fill the cups about 4/5 of the way. For larger muffins, fill them even with the top of the pan. If you have extra batter, spray one or two additional muffin cups with nonstick spray and put in as much batter as you have.
  7. Bake in the middle of the oven for to 20 to 25 minutes, or until lightly browned on top, and a toothpick inserted into the center comes out clean. Remove the pan from the oven, then remove the muffins from the pan and place them on a rack to cool. Wait at least 30 minutes before serving.

To cook wild rice:
1 cup wild rice
2 1/2 cups water
1/4 teaspoon salt

Place the wild rice, water, and salt in a medium-sized saucepan and bring to a boil over medium heat. When it reaches a boil, cover the pot, and lower the heat to the slowest possible simmer. Cook for 1 1/4 hours, or until all the water is absorbed and the rice is tender and has "butterflied" or burst open. (If the grain has become tender, but there is still water left, drain it off.)

Yield: About 3 cups