Recipe - Blueberry N Wild Rice Muffins

1 One half cup Flour
One half cup Sugar
2 teaspoon Baking powder
1 teaspoon Grated lemon peel
1 teaspoon Ground coriander
One half teaspoon Salt
Topping; (below)
2 Eggs; slightly beaten
One half cup Milk
1 cup Cooked wild rice

TOPPING COMBINE
1 tablespoon Sugar
One fourth teaspoon Ground coriander
1 teaspoon Grated lemon peel.

Two Minnesota favorites wild rice and blueberries team up for
invitingly innovative muffins.

Heat oven to 400. Grease 12cup (2 One half to 2 3/4inch) 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
One fourth 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 MCRecipe Digest by Kathleen schuller@ix.netcom.com on Apr 07,
1998