Wild rice, cranberry and quinoa muffins

Preheat oven to 375 degrees; lightly grease or spray muffin cups. Place the flour, salt, brown sugar, baking powder and white sugar in a medium bowl. Combine ingredients until mixed thoroughly. Add cooked grains and cranberries using a fork to separate and distribute them evenly through the mixture.

In a separate bowl combine the milk with the eggs and vanilla and whisk until smooth. Combine milk mixture with the dry ingredients; add melted butter and mix until blended.  Spoon into prepared muffin cups and bake 20 to 25 minutes or until lightly browned. Remove from the pan and place on a rack to cool. Serve warm or cold.