Cranberry Orange Wild Rice Muffins

November Native American Heritage Month

Established by former President George Bush Sr. in 1990, Native American Heritage Month, also referred to as “American Indian and Alaska Native Heritage Month,” was created to raise awareness and pay tribute to the rich ancestry and traditions of Native Americans by providing a platform for Native people in the United States of America to share their culture, traditions, music, crafts, dance, and ways and concepts through special events, ceremonies and festivals.
Federal Agencies are encouraged to provide educational programs for their employees regarding Native American history, rights, culture, and contemporary issues, to better assist them in their jobs and for overall awareness.

This year, in recognition of Native American Heritage Month, I will be featuring a variety of resources, special programs, books, teacher resources, and recipes that highlight their heritage. I found this a helpful link. http://nativeamericanheritagemonth.gov/index.html

Wild rice is a special type of grain that's chewy and tasty. It's higher in protein than regular rice and contains several important nutrients and an impressive amount of antioxidants. What's more, eating wild rice may improve heart health and lower your risk of type 2 diabetes.
Cooked wild rice has about 30 percent fewer calories than brown rice as well as 40 percent more protein. It also contains more fiber, potassium, and zinc. Both options are gluten-free and rich in antioxidants and both make nutritious and delicious alternatives to white rice.
Harvesting wild rice is a time-consuming job, lucky for us there are bags to buy at the grocery store.

Cranberry-Orange Wild Rice  Muffins 

Cook's Notes: 

With its nutty flavor and slightly chewy texture, wild rice is a welcome addition to autumn baking. It is not a true rice but rather the seed of an aquatic grass that still grows wild in the northern Great Lakes area of the United States. Dried cranberries are soft and chewy with a sweet-tart flavor which makes them ideal for both eating out-of-hand and in baking. Cranberry harvest is in full swing this time of the year.

You can't get more Midwest than this recipe with cranberries and wild rice. I was drawn to this recipe with the combination of wild rice, orange zest, and cranberries. The muffins are moist with the addition of buttermilk.
A time-saver is to make a large batch of wild rice in advance. Store extra wild rice in the freezer for other baking needs.
The recipe makes 6 large muffins or 9 regular size muffins and comes from Midwest Living Comfort Food 2014. The muffins are a great stand-alone coffee or tea treat but pairs nicely with an egg and ham dish or a quiche.

Ingredients:

• 3/4 cup fresh cranberries, chopped tossed with 2 tablespoons sugar or 1/2 cup dried cranberries
• 1/4 cup sugar
• 2 teaspoon orange zest
• 1 teaspoon Saigon cinnamon
• Dash nutmeg
• 1/4 teaspoon allspice
• 1-1/2 cups flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• Juice of 1 orange
• 1/4 -1/3 cup buttermilk
• 2 large eggs, lightly beaten
• 1/4 cup melted butter
• 1/2 cup cooked wild rice

Directions:

• Preheat oven to 400 degrees.
• Lightly grease 6 large muffin tins or 9 regular-size muffin tins, set aside.
• In a small bowl add dried cranberries and pour 1 cup boiling water over them to plump up. Drain after 10 minutes and pat dry on a paper towel. If using fresh cranberries toss with 2 tablespoons sugar.
• In a measuring cup, combine orange juice with buttermilk to make 1/2 cup. Whisk in eggs and butter.
• Add juice mixture to dry mixture; stir just until combined. Stir in wild rice and cranberries.
• Spoon batter into prepared muffin wells.
• Mix a little cinnamon and sugar together and sprinkle over muffins.
• Bake at 400 degrees for 17-18 minutes for large muffins and 16-18 minutes for regular-sized muffins.