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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

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Recipe Summary test

prep:
20 mins
bake:
21 mins
cool:
5 mins
total:
46 mins
Servings:
6
Yield:
6 jumbo muffins
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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; fat 10g; cholesterol 83mg; saturated fat 6g; carbohydrates 51g; mono fat 3g; poly fat 1g; insoluble fiber 2g; sugars 23g; protein 6g; vitamin a 368.4IU; vitamin c 8.4mg; thiamin 0.3mg; riboflavin 0.3mg; niacin equivalents 2.1mg; vitamin b6 0.1mg; folate 73.4mcg; vitamin b12 0.2mcg; sodium 460mg; potassium 125mg; calcium 124mg; iron 2.1mg.
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