Northwoods Muffins Recipe

Northwoods Muffins Recipe photo by Taste of Home

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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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Northwoods Muffins Recipe

Prep/Total Time: 30 min.

Yield: 16 Servings

10 20 30

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, melted
1 cup cooked wild rice
1/2 cup fresh or frozen blueberries
1/2 cup fresh or frozen cranberries

Directions

In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the eggs, buttermilk and butter. Stir in dry ingredients just until moistened. Fold in the rice, blueberries and cranberries.
Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 16 muffins.

Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.

Nutritional Facts 1 serving (1 each) equals 134 calories, 4 g fat (2 g saturated fat), 35 mg cholesterol, 198 mg sodium, 22 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Northwoods Muffins in Best of Country Breads , p20

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas