Wild Rice Recipe Of The Week

As the fall morning are getting a bit colder, there is nothing better than a fresh out of the oven wild rice blueberry muffin to start off your day.

Wild Rice Blueberry Muffins

1 cup of flour
1/2 cup cornstarch
1 T. baking powder
1/4 t. salt

2 T. flax meal mixed with 6 T. hot water (this is a slurry to replace 2 eggs)
4 oz. unsweetened applesauce (this is one snack size cup of applesauce) 
1 T. oil 
1 cup unsweetened almond milk
1 cup cooked wild rice
3 T. maple syrup
1 cup fresh blueberries

Heat oven to 425 degrees. (I know this is h-o-t for a muffin, it works!)

Whisk dry ingredients together in bowl and set aside.

In bowl of stand mixer, combine flax meal slurry, applesauce, oil and almond milk.  Add wild rice and maple syrup.  Slowly add in dry ingredients, mixing only low until a thin batter forms.  Add in one cup of blueberries, stirring gently by hand.