Cranberry-Orange Wild Rice Muffins
An off-the-beaten-track recipe from the fine folks of Minnesota
- 2 tablespoons coarse white decorating sugar
- 2 teaspoons orange zest (3 teaspoons total)
- 1/4 teaspoon ground nutmeg
- 1/2 cup chopped cranberries
- 1/2 cup granulated sugar
- 1 teaspoons orange zest (3 teaspoons total)
- 1/2 teaspoon ground nutmeg
- 1-1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground coriander
- 1/2 teaspoon salt
- 1 juice from orange
- 1/4 cup buttermilk
- 2 eggs lightly beaten
- 1/4 cup butter melted
- 1/2 cup cooked wild rice*
For topping: In a small bowl, combine 2 teaspoons of the orange zest, the coarse sugar and 1/4 teaspoon of the nutmeg. Set aside.
Preheat oven to 400° degrees.
Line 9-10 standard size muffin cups (or 6 jumbo cups) with paper baking cups; set aside.
In a small bowl combine chopped cranberries and 1/4 cup of the granulated sugar; 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 at 400° for 15-18 minutes for regular muffin cups, or 21-24 minutes for jumbo 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.
Tip: *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.
Source: MidwestLiving Cranberry Orange Wild Rice Muffins; recipe submitted by Cheryl Francke of Arden Hills, Minnesota.
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