Wild Rice Blueberry Muffins

    YIELD: 48 muffins
    PORTION: 2 oz

    OVEN: 325°F
    BAKE: 10-15 min

    24 oz all-purpose flour
    16 oz sugar
    3 tbsp baking powder
    1 tbsp cinnamon
    1 tsp salt

    8 oz butter or margarine, melted
    8 large eggs, beaten
    16 oz milk
    16 oz fresh blueberries, rinsed, drained (or frozen, thawed, drained)
    2 cups well-cooked wild rice

Grease or line muffin tins. In large bowl, combine dry ingredients; mix well.

In separate bowl, combine all liquid ingredients; beat until well blended. Stir into dry ingredients; mix just until combined.

Fold in blueberries and wild rice. Spoon into muffin tins. Bake at 325°F for 10-15 minutes in convection or combi oven. (Or, bake at 400°F for 15-20 minutes in conventional oven.)

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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