Wholesome Wild Rice Cranberry Muffins

These wholesome Wild Rice and Cranberry Muffins blend nutty wild rice with tart cranberries for a nutritious breakfast treat or snack. Bursting with flavor, these muffins are moist, hearty, and perfect for any time of year. Enjoy the unique combination of textures while relishing the health benefits of wild rice and antioxidant-rich cranberries. A delightful addition to your baking repertoire!

– makes about 12 servings –

Ingredients

• 1 cup cooked wild rice
• 1 cup whole wheat flour
• 1 cup all-purpose flour
• 1 cup fresh or dried cranberries
• ½ cup granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup buttermilk
• ½ cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon (optional)

Steps

1. Preheat your oven to 375°F (190°C) and line a muffin pan with paper liners.
2. In a large bowl, combine the whole wheat flour, all-purpose flour, baking powder, baking soda, salt, sugar, and cinnamon. Stir well.
3. In another bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until fully blended.
4. Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined.
5. Fold in the cooked wild rice and cranberries, being careful not to overmix.
6. Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
7. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.