These are really good, but if you like sweet muffins (which I don't) than you should up the sugar to taste, especially with the tart cranberries (which I love). The rice gives these a nuttiness and some chewy texture. I used all cranberries as I don't care for blueberries. Glad I gave you that cookbook and you posted these, Lori! Made for tag game at Kittencalskitchen.
These are crazy WOW delicious. I cooked 1/3 cup wild rice with 1 cup water and my rice came out perfect for this. I used fresh blueberries and frozen cranberries. I also tried about 1/2 cup of my gluten-free flour Gluten-Free Flour Mix with the remaining all-purpose flour. The result of these muffins is that one wasn't enough! These are sooooo good. Thanks, lauralie! Made for Aussie Kiwi Recipe Swap #65, Group 2.
Wild rice is something new to me, so thought I would buy a couple of cup-size boxes and give them a try. So glad I picked this recipe to try one of them out on. Out of 3 grandkids (one super picky), my daughter and myself we all gave rave reviews on this. I loved that they weren't super sweet. I used sour milk only because I didn't have any buttermilk and largely chopped pecans because I didn't have the fruit and they were still awesome! This is going into my favorites file!
SOOOOOO Good.. :). I omitted the blueberries as my daughter and myself do not prefer so I used all cranberries. I have never used rice in muffins, bur it turned out great, and made for a great football snack for us. Cooking time was right on the mark. Loved these.