Orange Cranberry Wild Rice Muffins

An online recipe with instructions for making muffins packed with dried cranberries, wild rice, and pecans and strongly flavored with finely grated orange peel.

Ingredients

- 1 cup dried cranberries
- 1 cup of cooked wild rice (made from 1/3 cup raw rice)
- 1 cup chopped pecans (optional)
- 1 tablespoon of finely grated (not shredded) orange peel
- 1/4 + 1/2 cup of sugar
- 2 cups of flour
- 1 tablespoon of baking powder
- 1/4 teaspoon of ground coriander
- 2/3 cup of orange juice
- 1/3 cup of vegetable oil
- 1 egg
- 1 teaspoon or more of sugar (for muffin tops)

Instructions

Preheat oven to 400 degrees F. Grease a 12-muffin tin or line it with cupcake papers (or) spray it with non-stick cooking spray. In a small bowl, mix the cranberries, pecans, orange peel, and 1/4 cup of the sugar. Separately, in a large bowl, gently mix the remaining 1/2 cup of sugar, flour, baking powder, and coriander (do not over-mix or your muffins will be tough).

In another small bowl, thoroughly mix the orange juice, oil, and egg. Ad the orange juice mixture to the flour mixture and gently mix them together until all ingredients are moistened (again, taking care not to over-mix). Gently stir in the cranberry mixture, only enough to distribute it evenly. Spoon the batter into the muffin cups.

Sprinkle a pinch (or more) of sugar onto the top of each muffin. Bake the muffins at 400 degrees for about 20 to 22 minutes, or until a wooden toothpick inserted in the center comes out clean.