Categories: Biscuits & Muffins, Blueberries, Breakfast, Cranberries, February2014

Ingredients

• 1/2 cup fresh or frozen blueberries
• 1/2 cup fresh or frozen cranberries
• 2 cups flour
• 3 tsp baking powder
• 3/4 tsp salt
• 1/2 cup sugar or brown sugar
• 1/2 tsp cinnamon
• 2 eggs
• 4 Tbs melted butter
• 1 cup buttermilk, milk, or cream
• 1-2 tsp freshly grated orange peel
• 1 cup cooked wild rice (lighter colored, longer grain wild rice, if not the darker is OK)

Directions

1. Prehat oven to 400 degrees. Wash and dry the berries and set aside. In a mixing bowl, sift together the flour, baking powder, and salt, sugar and cinnamon.

2. In a bowl, combine the eggs, butter, and buttermilk. Stir the wet ingredients into the dry and mix with a spoon until just moistened. Stir in the orange peel, rice, and berries just until mixed. Spoon the mixture into paper-lined, or greased and floured muffin tins, filling about 3/4 full.

3. Bake at 400 degrees for 20-25 minutes until springy and golden.

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