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Full Online Book HomeLearning KitchenFruit - Blueberry - Wild Rice And Blueberry Muffins
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Fruit - Blueberry -  Wild Rice And Blueberry Muffins Post by :eresources Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2690

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

Fruit - Blueberry - 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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Fruit - Cherry -  9 X 13 Cherry Dessert Fruit - Cherry - 9 X 13 Cherry Dessert

Fruit - Cherry -  9 X 13 Cherry Dessert
Crust: 1 TB sugar 1 packet graham crackers, crushed (or 1-1/3 c crumbs) 1 stick butter 1 c. sour cream {can use reduced fat} 1 c. confectioner's sugar 1 c. chopped walnuts 1/2 pt whipped cream OR 8 oz container Lite Cool Whip 1 can cherry pie filling Combine sugar, graham crackers and butter. Press into bottom of a greased 9 x 13-inch pan. Bake at 350 degrees for 8 minutes.Combine sour cream and confectioners sugar and pour onto hot crust. Top with walnuts. Chill completely. Spread on whipped cream or

Fruit - Whole Wheat Blueberry Pancakes Fruit - Whole Wheat Blueberry Pancakes

Fruit - Whole Wheat Blueberry Pancakes
1 1/4 C. whole wheat flour 1 1/4 C. flour 2 Tbsp. baking powder 1/4 C. sugar 5 eggs, slightly beaten 1 3/4 C. milk 1 C. fresh or frozen blueberries 2 Tbsp. butter or margarine, melted Blend flours, baking powder and sugar. In another bowl mix together eggs, milk and butter. Pour liquid ingredients into dry and mix just until blended. Stir in blueberries. On lightly greased preheated griddle or skillet, pour scant 1/4 C. batter for each pancake. Cook over medium-low heat until surface is bubbly and bottom is lightly browned; turn and cook until browned. Remove