Wild Rice Hazelnut Muffins Recipes

NORTHWOODS MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the eggs, buttermilk and butter. Stir in dry ingredients just until moistened. Fold in the rice, blueberries and cranberries. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

WILD RICE-CORN MUFFINS

Steps:

• Heat oven to 400°. Spray 12 medium muffin cups, 2 1/2x1 1/4 inches, with cooking spray, or line with paper baking cups. Mix milk, oil and egg product in large bowl.
• Stir in flour, sugar, cornmeal, baking powder and salt all at once just until flour is moistened. Fold in wild rice and cranberries. Divide batter evenly among muffin cups.
• Bake 20 to 25 minutes or until golden brown. Immediately remove from pan. Serve warm.

ORANGE HAZELNUT MUFFINS

Steps:

• Preheat oven to 180°C.
• Lightly spray muffin tray with olive oil spray or line with paper muffin cases.
• Sift flour, bicarb soda and baking powder together in large mixing bowl, and stir in ground hazelnuts, brown sugar, grated rind and choc bits.
• In another bowl, whisk together eggs, oil, juice and milk.
• Pour liquid ingredients into dry ingredients and mix very lightly till just combined.
• Bake for approx 20 minutes or until lightly golden.
• Cool on wire rack.
• Optional: Brush tops of still-warm muffins with marmalade, and allow to cool.

WILD RICE STUFFING WITH HAZELNUTS AND DRIED CRANBERRIES

Steps:

• Melt 1/2 cup butter in heavy large pot over medium-high heat. Add onions and garlic and sauté until tender, about 4 minutes. Add chicken broth. Bring to boil. Add wild rice. Reduce heat to medium-low. Cover and simmer 30 minutes. Mix in brown rice; cover and simmer until rice is just tender and most liquid is absorbed, about 30 minutes longer.
• Stir cranberries, parsley and thyme into rice. Cover and cook until liquid is absorbed, about 5 minutes longer. Mix in hazelnuts and green onions. Season generously with salt and pepper.
• To bake stuffing in turkey:
• Loosely fill main cavity with stuffing. Butter ceramic baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 30 minutes.
• To bake all of stuffing in baking dish:
• Preheat oven to 350°F. Butter 15x10x2-inch glass or ceramic baking dish. Transfer stuffing to prepared dish. Cover dish with buttered foil, buttered side down; bake stuffing until heated through, about 40 minutes.

EASY HAZELNUT MUFFINS

Steps:

• Preheat oven to 425F and prep. muffin pan with 12 paper liners.
• In a large bowl combine the first 4 ingredients.
• In a medium bowl, beat the egg lightly then stir in the melted butter and milk. Add to the dry mix all at once and stir until just blended.
• Fill muffin cups 2/3 full and bake 20-25 minutes (or until brown).

ACORN SQUASH STUFFED WITH WILD RICE, HAZELNUTS AND DRIED CRANBERRIES

Steps:

• Bring 7 cups water and rice to boil in heavy large saucepan. Reduce heat; cover and simmer until rice is tender, about 1 hour. Drain. Transfer rice to large bowl.
• Preheat oven to 375°F. Oil baking sheet. Place squash, cut side down, on sheet. Bake until tender, about 40 minutes. Cool. Using spoon, scoop out pulp from squash, leaving 1/4-inch-thick shell; reserve shells. Transfer pulp to medium bowl. Reduce oven temperature to 350°F.
• Melt butter in large nonstick skillet over medium heat. Add onions; sauté until very tender, about 15 minutes. Add sage; stir 2 minutes. Add rice, squash pulp and lemon juice; stir until mixed, breaking up squash pulp into smaller pieces. Mix in 1/2 cup cranberries, 1/2 cup hazelnuts and parsley. Season with salt and pepper.
• Divide rice mixture among reserved squash shells. Place in roasting pan. (Can be made 6 hours ahead. Cover and chill.)
• Bake squash until filling is heated through, about 25 minutes. Sprinkle with remaining 3 tablespoons cranberries and 3 tablespoons hazelnuts.

WILD RICE HAZELNUT MUFFINS

Steps:

• In saucepan, cook wild rice until done, about 45 minutes. Drain and let cool.
• Preheat oven to 425.
• In large bowl, combine dry ingredients.
• In blender process flax seeds and 1/3 cup water until thickened and frothy. Add sugar and oil and process until well blended.
• Add the flax mixture to the flour mixture and stir until just blended. Stir in rice, onions and hazelnuts.
• Divide batter into muffin cups. Bake 19-22 minutes.