Name: Blueberry 'n Wild Rice Muffins
Ingredients: 1 1/2 c Flour; 1/2 c Sugar; 2 ts Baking powder; 1 ts Grated lemon peel; 1 ts Ground coriander; 1/2 ts Salt; Topping; (below); 2 Eggs; slightly beaten; 1/2 c Milk; 1 c Cooked wild rice; 1 tb Sugar; 1/4 ts Ground coriander; 1 ts Grated lemon peel.

CATEGORY	CUISINE	TAG	YIELD
Fruits, Grains, Eggs, Dairy		Breads, Quick, Fruits, Grains and	12	Servings

INGREDIENTS

1 1/2	c	Flour
1/2	c	Sugar
2	ts	Baking powder
1	ts	Grated lemon peel
1	ts	Ground coriander
1/2	ts	Salt
		Topping; (below)
2		Eggs; slightly beaten
1/2	c	Milk
1	c	Cooked wild rice
1	tb	Sugar
1/4	ts	Ground coriander
1	ts	Grated lemon peel.

INSTRUCTIONS

TOPPING - COMBINE
Two Minnesota favorites - wild rice and blueberries - team up for
invitingly innovative muffins.
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.
Amount: 12 muffins.
Recipe by: The Best of Byerly's, vol 2
Posted to MC-Recipe Digest by Kathleen <schuller@ix.netcom.com> on Apr 07,
1998

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