Northwoods Muffins Recipe
Northwoods Muffins Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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.
MAKES:
16 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
16 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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 in 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.
Originally published as Northwoods Muffins in Best of Country Breads 2000, p20

Nutritional Facts

1 each: 134 calories, 4g fat (2g saturated fat), 35mg cholesterol, 198mg sodium, 22g carbohydrate (8g sugars, 1g fiber), 3g protein.

  • 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
  1. 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.
  2. Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 20-25 minutes or until a toothpick inserted in 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.
Originally published as Northwoods Muffins in Best of Country Breads 2000, p20

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