Blueberry and Wild Rice Muffins
Whole Grain Recipe
An interesting twist for muffins - cooked wild rice in the batter along with whole wheat flour. Spiced nice with coriander and they have a tasty topping. Try them - you just may like them!
1 cup flour
1/2 cup whole wheat flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon grated lemon peel
1 teaspoon ground coriander
1/2 teaspoon salt
2 eggs slightly beaten
1/2 cup milk
1 cup cooked wild rice
Heat oven to 400 degrees. Grease 12-cup (2 1/2 to 2 3/4-inch) muffin pan or line with paper baking cups.
Combine flour, sugar, baking powder, lemon peel, coriander and salt in large bowl.
In small bowl, whisk oil, eggs and milk together. Coat blueberries with 1 tablespoon dry ingredients. Stir liquid ingredients into dry ingredients just until blended. Fold in blueberries and wild rice.
Spoon into greased muffin cups; sprinkle each muffin with 1/4 teaspoon topping. Bake until wooden pick inserted in muffin comes out clean (20 to 25 minutes). Let stand on wire rack 5 minutes; remove muffins from pan. Serve Blueberry and Wild Rice Muffins warm.
Nutrition information per serving:
Recipe makes 12 servings
Serving size: 1 muffin