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Ingredients
- 1 c. cooked wild rice
- 2 Large eggs, lightly beaten
- 5 tbsp. oil
- 1 c. lowfat milk
- 1 1/4 c. flour
- 1 tbsp. baking pwdr
- 1/2 teaspoon salt, optional
- 3 tbsp. sugar
- 1 c. blueberries
Directions
- Sift dry ingredients together. Stir Large eggs, oil and lowfat milk together; add in wild rice. Add in liquid mix into the dry mix; stir well. Carefully add in blueberries.
- Spoon into lightly greased muffin c.. Bake at 425 degrees for 15-18 min. Makes 18. (May substitute minced nuts, minced rhubarb or possibly well liquid removed pineapple for the blackberries.)
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 922g | |
| Calories 2211 | |
| Calories from Fat 741 | 34% |
| Total Fat 83.89g | 105% |
| Saturated Fat 10.19g | 41% |
| Trans Fat 1.75g | |
| Cholesterol 429mg | 143% |
| Sodium 5199mg | 217% |
| Potassium 1458mg | 42% |
| Total Carbs 310.17g | 83% |
| Dietary Fiber 17.5g | 58% |
| Sugars 69.64g | 46% |
| Protein 61.37g | 98% |
