Wild Rice Blueberry Muffins
- 1½ cups all-purpose flour
½ cup sugar
2 tsp baking powder
1 tsp ground cinnamon
½ tsp salt
¼ cup applesauce
4 egg whites
½ cup skim milk
1 cup fresh blueberries
1 cup well-cooked wild rice
In a bowl, stir together the flour, sugar, baking powder, cinnamon and salt. In another bowl, whisk together applesauce, egg whites and milk. Sprinkle a tablespoon of the dry ingredients over the blueberries. Then fold the liquid ingredients into the dry ingredients. Roll the blueberries around to coat with flour mixture, then fold, along with the wild rice, into the batter. Batter will be rather stiff. Spoon into 12 paper lined muffin tins. Bake in a preheated 400°F oven for 15-20 minutes.
12 servingsNutrition Facts
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Recipe compliments of the Minnesota Cultivated Wild Rice Council