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.)
Nutrition 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