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Northwoods Muffins

SUBMITTED BY: Kay Englund

"Even family and friends who aren't fond of wild rice rave about these golden muffins flecked with colorful blueberries and cranberries. They're a terrific take-along treat."
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PREP TIME  10 Min
COOK TIME  20 Min
READY IN  30 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 3/4 cup buttermilk
  • 1/4 cup butter or margarine, melted
  • 1 cup cooked wild rice
  • 1/2 cup fresh blueberries or frozen blueberries*
  • 1/2 cup fresh or frozen cranberries

DIRECTIONS

  1. In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, beat the eggs, buttermilk and butter. Stir in dry ingredients just until moistened. Fold in rice, blueberries and cranberries. Fill greased or paper-lined muffin cups two-thirds full. Bake at 375 degrees F for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

FOOTNOTE

  • If using frozen blueberries, do not thaw before adding to batter.
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