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Cranberry Wild Rice Muffins

Carol Schwinghamer of Albany, Minn., won our Spring 2006 quarterly recipe contest with this recipe. “This is a basic muffin recipe from my mom’s recipe card box. We would make it using whatever kind of fruit we had in the house. The original recipe used all white flour. I later changed it to use wild rice flour because I really like the taste,” she said.

  • 1/2 cup butter, softened
  • 3/4 cup brown sugar
  • 1 egg
  • 1 cup white flour
  • 1-3/4 cup wild rice flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 12-ounce can evaporated milk
  • 1 8-ounce can crushed pineapple, well drained
  • 1 cup coconut
  • 1 cup sweetened dried cranberries

Preheat oven to 350 degrees F. Cream the butter, brown sugar and egg. Sift the dry ingredients and then mix with the creamed butter, alternating with the evaporated milk. Fold in the pineapple, coconut and cranberries. Bake 15 to 20 minutes. Makes 24 standard-size muffins.

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