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