Ingredients
2 cups all-purpose flour
12 cup sugar
3 teaspoons baking powder
12 teaspoon salt
2 eggs
34 cup buttermilk
14 cup butter, melted
1 cup wild rice, cooked
12 cup blueberries
12 cup cranberries
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Crank sifter aerates flour — lighter cakes, even cocoa dusting
Pasteurized egg white powder — safe meringue, royal icing
One-handed flour dusting — even coating on work surface and dough
Clean yolk-white separation — essential for meringues and custards
Aluminum-free baking powder — no metallic taste in baked goods
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Crank sifter aerates flour — lighter cakes, even cocoa dusting
Pasteurized egg white powder — safe meringue, royal icing
One-handed flour dusting — even coating on work surface and dough
Clean yolk-white separation — essential for meringues and custards
Aluminum-free baking powder — no metallic taste in baked goods
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in a large bowl add flour, sugar, baking powder, and salt, stir to combine. in another large bowl whisk together the eggs, buttermilk, and butter. add the flour mixture and stir until moistened. gently fold in rice, blueberries, and cranberries. fill a greased or paper lined muffin cup 2/3 full. place in a 375 degree oven and bake for 20 to 25 minutes or until a toothpick inserted in the middle comes out clean. cool for 5 minutes than remove and place on a wire rack to continue cooling. store in refrigerator.