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Ingredientes
- 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
Direcciones
- 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 Serving | %DV |
|---|---|
| Serving Size 115g | |
| Recipe makes 8 servings | |
| Calories 276 | |
| Calories from Fat 93 | 34% |
| Total Fat 10.49g | 13% |
| Saturated Fat 1.27g | 5% |
| Trans Fat 0.22g | |
| Cholesterol 54mg | 18% |
| Sodium 650mg | 27% |
| Potassium 182mg | 5% |
| Total Carbs 38.77g | 10% |
| Dietary Fiber 2.2g | 7% |
| Sugars 8.7g | 6% |
| Protein 7.67g | 12% |
