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Full Online Book HomeLearning KitchenBread - Muffins - Wild Rice And Blueberry Muffins
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Bread - Muffins -  Wild Rice And Blueberry Muffins Post by :DukeOfURL Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2590

Click below to download : Bread - Muffins - Wild Rice And Blueberry Muffins (Format : PDF)

Bread - Muffins - Wild Rice And Blueberry Muffins

1 1/2 c. all-purpose flour
1/2 c. sugar
2 tsp. baking powder
1 tsp. ground coriander
1/4 tsp. salt
1/4 c. melted butter
2 eggs
1/2 c. milk
1 c. fresh blueberries
1/2 c. cooked wild rice


In a bowl stir together the flour, sugar, baking powder, coriander and salt. In another bowl whisk together butter, eggs and milk. Spoon a tablespoon of the dry ingredients over the cup of 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 well-buttered muffin tins. Bake in a preheated 400 degrees oven for 15 to 20 minutes. Makes 12 muffins.
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2 c cooked and mashed yellow squash 2 eggs 1 c butter or margarine, melted 1 c sugar 3 c flour 1 tbsp plus 2 tsp baking powder 1 tsp salt Combine squash, eggs and butter. Stir well, then set aside. Combine remaining ingredients in a large bowl. Make a well in the center of the dry ingredients then add squash mixture. Stir just enough to moisten. Spoon into greased muffin tins, filling 3/4 foil. Bake at 375 for 20 minutes or until a wooden pick tests clean. Makes 2 dozen muffins.
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1 egg 1/2 c. milk 1/2 c. oil 1 c. flour 2 c. granola 3 TB sugar 3 tsp baking powder 1 tsp salt Heat oven to 400 degrees F. Grease bottoms only of 12 muffin cups. By hand, beat egg and stir in milk and oil. Add remaining ingredients and stir to combine. Bake for about 20 minutes, until golden. Remove from pan immediately.
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