Something about working in OBGYN has me in the mood for muffins. I’m going to do a series here of my favorite muffins as I finish up my last week on the clerkship.
I made these North Woods Muffins because I wanted to feel greater solidarity with the hearty folk of the Boundary Waters, even though I have yet to get up there with our canoe. These muffins should be taken on a snowshoeing picnic, stuffed into red flannel or fur, and pushed past chapped, cold lips. These muffins have no place in the chi chi bistros of California or France. They are meant to be shared with caribou and moose, on hikes across frozen water–munched among quiet, snow-heavy branches.
North Woods Muffins
Adapted from Penzey’s Spices Catalogue
2 cups all-purpose flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 tsp cinnamon
2 tsp grated orange peel
3/4 cup buttermilk
¼ cup butter, melted
1 cup wild rice, cooked (I used Minnesota Wild Rice)
1/2 cup blueberries
1/2 cup cranberries
In a large bowl add flour, sugar, baking powder, and salt, stir to combine.
In another large bowl whisk together the eggs, buttermilk, and butter. Add the flour mixture and stir until moistened. Gently fold in rice, blueberries, and cranberries.
Fill a greased or paper lined muffin cup 2/3 full. Place in a 375 degree oven and bake for 20 to 25 minutes or until a toothpick inserted in the middle comes out clean. Cool for 5 minutes than remove and place on a wire rack to continue cooling. Store in refrigerator. Enjoy with you favorite moose.