1/2 c. fresh or frozen cranberries
1/2 c. fresh or frozen blueberries
2 c. flour
3 tsp. baking powder
3/4 tsp. salt
1/2 c. sugar
2 eggs
4 tbsp. melted butter
3/4 c. milk, cream or buttermilk
1 c. cooked wild rice

Wash and dry blueberries, cranberries. Set aside. Into mixing bowl, sift together flour, baking powder, salt and sugar.

In another bowl, beat eggs, melted butter and milk. Stir egg mixture into flour mixture. Mix just until moistened. Stir in wild rice, orange peel, blueberries and cranberries. Spoon mixture into muffin cups 3/4 full. Bake at 400 degrees for 20 to 25 minutes. Makes 12 to 15 muffins.