WILD RICE BLUEBERRY MUFFINS

WILD RICE BLUEBERRY MUFFINS image

Yield 12 muffins

Number Of Ingredients 11

3/4 - 1 cup cooked wild rice
1/2c. Eggbeaters or 2 eggs, lightly beaten
3-4 T. canola oil
1 c. skim milk
1/2 c. whole wheat flour
3/4 c. flour
1 T. baking powder
1/2 tsp. salt
3-4 T. sugar substitute
1 cup fresh or frozen blueberries (thaw if frozen)
1 tsp. vanilla or almond extract

Steps:

Stir the cooked wild rice in with the eggs, oil and milk. Sift the flour with the baking powder, salt and sugar. Stir the liquid ingredients into the dry, mixing thoroughly, but only until the ingredients are blended. Stir in the blueberries and spoon batter into a dozen lightly greased muffin cups. Bake at 425º for 15 to 18 minutes, or until muffins are lightly browned. Variation: Add vanilla essence or almond essence to mixture. Sprinkle tops on muffins with sugar before baking.