Wild Rice Blueberry Muffins

1 1/2 c All-purpose flour
1/2 c Sugar
2 ts Baking powder
1 ts Ground cinnamon
1/2 ts Salt
1/4 c Applesauce
4 Egg whites
1/2 c Skim milk
1 c Fresh blueberries
1 c Well-cooked wild rice

Preheat oven to 400 degrees. Paper-line 12 muffin cups. Stiur together flour, sugar, baking powder, cinnamon and salt in large bowl. Whisk together applesauce, egg whites and milk in small bowl. Sprinkle 1 tablespoon flour mixture over blueberries in small bowl; toss to coat. Fold applesauce mixture into flour mixture. Fold blueberries and rice into flour mixture (batter will be stiff). Spoon evenly into prepared muffin cups. Bake 15 to 20 minutes until toothpick inserted comes out clean. Cool in pan 10 minutes. Remove from pan. Cool completely on wire rack.

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