WILD RICE MUFFINS

WILD RICE MUFFINS

1/2 c. wild rice
Salt to taste
2 eggs, beaten
1 c. milk
1/2 c. cornmeal
1/2 c. flour
1/2 c. whole wheat flour
1 T. baking powder
1 T. brown sugar, packed
1/4 t. sage
1/2 c. vegetable oil

Cook wild rice in 2 c. water with salt for 25 minutes or until just tender; drain and cool. Add eggs and milk; mix well. Combine cornmeal, flours, bkaing powder, brown sugar and sage; add rice mixture and oil; stir until just mixed. Fill greased or lined muffin tins 2/3 full. Bake at 400* F. for 20 minutes or until brown.

Makes 1 dozen