Blueberry 'N Wild Rice Muffins Recipe

• 1 1/2 c. Flour
• 1/2 c. Sugar
• 2 tsp Baking pwdr
• 1 tsp Grated lemon peel
• 1 tsp Grnd coriander
• 1/2 tsp Salt Topping, (below)
• 2 x Large eggs, slightly beaten
• 1/2 c. Lowfat milk
• 1 c. Cooked wild rice
• 1 Tbsp. Sugar
• 1/4 tsp Grnd coriander
• 1 tsp Grated lemon peel.

1. Two Minnesota favorites - wild rice and blueberries - team up for invitingly innovative muffins.
2. Heat oven to 400.
3. Grease 12-c. (2 1/2 to 2 3/4-inch) muffin pan or possibly line with paper baking c..
4. Combine flour, sugar, baking pwdr, lemon peel, coriander and salt in large bowl.
5. In small bowl, whisk oil, Large eggs and lowfat milk together.
6. Coat blueberries with 1 Tbsp.
7. dry ingredients.
8. Stir liquid ingredients into dry ingredients just till blended.
9. Mix in blueberries and wild rice.
10. Spoon into greased muffin c.; sprinkle each muffin with 1/4 tsp.
11. topping.
12. Bake till wooden pick inserted in muffin comes out clean (20 to 25 min).
13. Let stand on wire rack 5 min; remove muffins from pan.
14. Serve hot.
15. Amount: 12 muffins.

flour, sugar, baking pwdr, lemon peel, coriander, salt, eggs, milk, rice, sugar, coriander, lemon peel

Taken from cookeatshare.com/recipes/blueberry-n-wild-rice-muffins-88179 (may not work)