Cranberry Orange Wild Rice Muffins

November is National American Indian Heritage Month

Paying tribute to the rich ancestry and traditions of Native Americans.

This year, in recognition of Native American Heritage Month, a variety of resources, special programs, books, teacher resources, and recipes that highlight Native American heritage will be posted throughout the month. 

This year's theme is “Walking in their Footsteps: Carrying Forward the Legacy of Strength and Sovereignty.

Wild rice is indigenous to North America, where three species grow naturally in aquatic habitats, particularly around the Great Lakes region. It was a staple food for many Indigenous peoples for millennia and is the only cereal grain native to the continent. For many Indigenous peoples, such as the Ojibwe and Dakota, wild rice (known as manoomin or psin) is not just a food but a sacred part of their culture.

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 true rice, but rather the seed of an aquatic plant. Cranberries pair well with wild rice, adding a Midwest vibe to your baking. 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 yields 6 large muffins or 9 regular-sized muffins and is adapted from Midwest Living Comfort Food 2014. The muffins are a great stand-alone coffee or tea treat, but pair nicely with an egg and ham dish or a quiche.

Baking Note from AZ: Finding wild rice can be a problem here, so I always bring my own bag of wild rice from the local  co-op. 

  

Ingredients: 

• 3/4 cup fresh cranberries, chopped, tossed with 2 tablespoons sugar or 1/2 cup dried cranberries
• 1/4 cup sugar
• 2 teaspoons 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 large orange to equal 1/4 cup liquid
• 1/4 cup buttermilk
• 2 large eggs, lightly beaten
• 1/4 cup melted butter
• 1/2 cup cooked wild rice or use a product rice blend- Lundberg

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 with a paper towel. If using fresh cranberries, toss with 1 tablespoon of sugar.
• Mix dry ingredients and set aside.
• In a measuring cup, combine 1/2 cup of orange juice with buttermilk. 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 the tops.
• Bake at 400 degrees for 17-18 minutes for 6 large muffins and 16-18 minutes for 9 regular-sized muffins.
  
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