Title: Blueberry 'n wild rice muffins
 Categories: Breads, Quick, Fruits, Grains and
      Yield: 12 Servings
 
  1 1/2 c  Flour
    1/2 c  Sugar
      2 ts Baking powder
      1 ts Grated lemon peel
      1 ts Ground coriander
    1/2 ts Salt
           Topping; (below)
      2    Eggs; slightly beaten
    1/2 c  Milk
      1 c  Cooked wild rice

MMMMM---------------------TOPPING - COMBINE--------------------------
      1 tb Sugar
    1/4 ts Ground coriander
      1 ts Grated lemon peel.
 
  Two Minnesota favorites - wild rice and blueberries - team up for
  invitingly innovative muffins.
  
  Heat oven to 400. Grease 12-cup (2 1/2 to 2 3/4-inch) muffin pan or
  line with paper baking cups. Combine flour, sugar, baking powder,
  lemon peel, coriander and salt in large bowl. In small bowl, whisk
  oil, eggs and milk together. Coat blueberries with 1 tablespoon dry
  ingredients. Stir liquid ingredients into dry ingredients just until
  blended. Fold in blueberries and wild rice. Spoon into greased muffin
  cups; sprinkle each muffin with 1/4 teaspoon topping. Bake until
  wooden pick inserted in muffin comes out clean (20 to 25 minutes).
  Let stand on wire rack 5 minutes; remove muffins from pan. Serve warm.
  
  Amount: 12 muffins.
  
  Recipe