Wild Rice and Carrot Muffins

Wild Rice and Carrot Muffins

1	Cup cooked rice	1	Cup grated carrots
3/4	Cup all-purpose flour	3/4	Cup whole wheat flour
2	Tsp. baking powder	1/2	Tsp salt
1	Tsp. cinnamon	1/2	Tsp. nutmeg
1/2	Cup brown sugar	1	Egg, lightly beaten
1/2	Cup milk	1/3	Cup vegatable oil
1	Tbsp. sugar	1/4	Tsp. cinnamon

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.

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 overmix. Divide batter evenly between 12 lightly buttered and floured (or paper muffin cup-lined) 2½-inch muffin cups. Mix 1 tbsp. sugar with ¼ tsp cinnamon for topping and sprinckle this over muffin batter. Bake at 400° 20 to 25 minutes. Remove muffins from pans and cool on wire racks. Makes 12 muffins.

For frosted muffins: to make frosting, blend 1 (3-oz.) pkg. creamcheese, softened to room temperature with 1 cup sifted powdered sugar, blend until smooth by hand or with mixer. When muffins are cool, spread frosting on tops.

Gibbs-California Wild Rice P. O. Box 387 Live Oak, CA 95953 (800) 824-4932 (530) 695-1612 Fx (530) 695-1039 info@gwrice.com