There is a time and a place for everything. This includes savory muffins. I know, I know, you’re thinking what is the point of a savory muffin, where does a savory muffin fit in the dietary landscape of our lives, isn’t it a waste of perfectly good muffin eating time to consume a muffin that lacks sticky sweet goodness? These are all very valid points and, believe me, I’m only partially on board here with this concept but my belief that we must all be tolerant of all types of individuals must be extended to the muffin population as well. I will not participate in any sort of muffin discrimination! Savory muffins are muffins too dammit and they need respect!
So, seriously what the heck does one do with a savory muffin? This muffin is an excellent accompaniment to a nice salad or stew. Or as a snack with a bowl of fruit, or perhaps slather it in nut butter (this seems to be my solution for everything…)?
Wild Rice Cranberry and Pistachio Muffins
1/4 cup ground pistachios
1 cup white whole wheat flour
1/2 cup all purpose flour
2 Tbsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1 cup non-dairy milk
1/4 cup vegetable oil
1/4 cup maple syrup or agave
1/2 cup cooked and cooled wild rice
1 flax egg (1 Tbsp. ground flax seed whisked with 3 Tbsp. warm water)
1/3 cup dried cranberries
Combine dry ingredients in a large mixing bowl and set aside. Combine wet ingredients in a small bowl then add to the dry mixing until just combined, fold in cranberries. Divide batter evenly among a prepared 12 cup muffin pan and bake at 400 degrees for about 20 minutes.