Blueberry & Wild Rice Muffins Recipe
Servings: 10
Ingredients
- 3 tbsp. butter
- 1 c. sugar
- 1/2 c. water
- 1/2 c. evaporated lowfat milk
- 1 1/2 c. wild blueberries
- 2 c. flour
- 1 teaspoon salt
- 2 teaspoon baking pwdr
- 1 c. cooked wild rice
Directions
- Blend softened butter with sugar. Add in water, lowfat milk, flour, salt and baking pwdr. Stir till smooth, mix in blueberries and wild rice. Pour into well greased muffin tins. Bake at 350 degrees for 25 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 112g | |
| Recipe makes 10 servings | |
| Calories 284 | |
| Calories from Fat 43 | 15% |
| Total Fat 4.86g | 6% |
| Saturated Fat 2.84g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 525mg | 22% |
| Potassium 149mg | 4% |
| Total Carbs 55.23g | 15% |
| Dietary Fiber 2.6g | 9% |
| Sugars 21.72g | 14% |
| Protein 5.83g | 9% |
