HomeMuffins Blueberry ‘n Wild Rice Muffins

Blueberry ‘n Wild Rice Muffins

Posted in : Muffins on by : Daphne


1 1/2 cup Flour1/2 cup Sugar2 tsp Baking powder1 tsp Grated lemon peel1 tsp Ground coriander1/2 tsp SaltTopping, (below)2 Eggs, slightly beaten1/2 cup Milk1 cup Cooked wild rice— Topping (Combine) —1 tbsp Sugar1/4 tsp Ground coriander1 tsp Grated lemon peel.


Heat oven to 400. 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 warm.