Best Northwoods Muffins Recipes

NORTHWOODS MUFFINS

Northwoods Muffins image

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.

Provided by Taste of Home

Time 30m

Yield 16 muffins.

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 134 calories, Fat 4g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 198mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 1g fiber), Protein 3g protein.

NORTHWOODS MUFFINS

Northwoods Muffins image

I love blueberry or cranberry muffins and adding wild rice sounded interesting. Muffins are also so easy to eat on the go! Berries can be fresh or frozen but do not thaw. Recipe from Taste of Home Baking Classics cookbook sent to me by mikekey, my spring 2009 cookbook swap partner.

Provided by lauralie41

Categories Healthy

Time 40m

Yield 16 muffins

Number Of Ingredients 10

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 wild rice, cooked
1/2 cup blueberries
1/2 cup cranberries

Steps:

In a large bowl add flour, sugar, baking powder, and salt, stir to combine.
In another large bowl whisk together the eggs, buttermilk, and butter. Add the flour mixture and stir until moistened. Gently fold in rice, blueberries, and cranberries.
Fill a greased or paper lined muffin cup 2/3 full. Place in a 375 degree oven and bake for 20 to 25 minutes or until a toothpick inserted in the middle comes out clean. Cool for 5 minutes than remove and place on a wire rack to continue cooling. Store in refrigerator.