Blueberry 'n wild rice muffins
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Flour |
| ½ | cup | Sugar |
| 2 | teaspoons | Baking powder |
| 1 | teaspoon | Grated lemon peel |
| 1 | teaspoon | Ground coriander |
| ½ | teaspoon | Salt |
| Topping; (below) | ||
| 2 | Eggs; slightly beaten | |
| ½ | cup | Milk |
| 1 | cup | Cooked wild rice |
| 1 | tablespoon | Sugar |
| ¼ | teaspoon | Ground coriander |
| 1 | teaspoon | Grated lemon peel. |
Directions
TOPPING - COMBINE
Two Minnesota favorites - wild rice and blueberries - team up for invitingly innovative muffins.
Heat oven to 400. Grease 12-cup (2½ to 2 ¾-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 ¼ 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 warm.
Amount: 12 muffins.
Recipe by: The Best of Byerly's, vol 2 Posted to MC-Recipe Digest by Kathleen <schuller@...> on Apr 07, 1998