These fragrant muffins inspired by the flavors and ingredients of Minnesota's North Woods were a finalist in our recipe contest. The recipe comes from Cheryl Francke of Arden Hills, Minnesota.

Source: Midwest Living


Ingredient Checklist


Instructions Checklist
  • Lightly coat 6 (3 1/2-inch) jumbo muffin cups or 9 to 10 regular (2 1/2-inch) muffin cups with cooking spray; set aside.

  • In a small bowl combine chopped cranberries and 1/4 cup of the granulated sugar; set aside. For topping: In another small bowl, combine 2 teaspoons of the orange zest, the coarse sugar and 1/4 teaspoon of the nutmeg. Set aside.

  • In a medium bowl, combine flour, the remaining 1/4 cup granulated sugar, the baking powder, coriander, the remaining 1 teaspoon orange zest, the remaining 1/2 teaspoon nutmeg and the salt. Make a well in the flour mixture; set aside.

  • In a large glass measuring cup, combine the orange juice with enough buttermilk to make 1/2 cup liquid. Add the beaten eggs and melted butter; whisk with a fork. Add orange juice mixture all at once to the to dry mixture; stir until combined. Gently fold in the cooked wild rice and reserved cranberry-sugar mixture.

  • Spoon batter into prepared muffin cups. Sprinkle with topping and additional nutmeg. Bake in a 400° oven for 21 to 24 minutes for jumbo muffin cups (or 15 to 18 minutes for regular muffin cups) or until a toothpick inserted in centers comes out clean and the tops of the muffins are golden.

  • Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Serve warm or cooled.


For rice: In a small saucepan bring 1 cup water to boiling; add 1/2 teaspoon salt. Slowly add 1/4 cup uncooked, rinsed wild rice and return to boiling. Reduce heat and simmer, covered, about 40 minutes or until most of the water is absorbed. Drain, if necessary; set aside to cool.

Nutrition Facts

318 calories; 10 g total fat; 6 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 83 mg cholesterol; 460 mg sodium. 125 mg potassium; 51 g carbohydrates; 2 g fiber; 23 g sugar; 6 g protein; 0 g trans fatty acid; 368 IU vitamin a; 8 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 73 mcg folate; 0 mcg vitamin b12; 124 mg calcium; 2 mg iron;