Wild Rice Hazelnut Muffins Recipes

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.

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.

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.

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.

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).

Steps:

• Add the dried cherries to a small bowl and add in the port wine; let stand while making the stuffing.
• Bring a big pot of lightly salted water to a boil over high heat; add in the wild rice; decrease heat to medium.
• Boil uncovered until the rice is barely tender (some of the grains may have burst), about 45 minutes.
• Drain the rice into a sieve and rinse under cold water until cooled; drain well and place in a large bowl.
• In a very large skillet or flameproof casserole, melt 2 tablespoons of butter over medium heat.
• Add in the leeks and cook/stir often, until tender, about 5 minutes; add to the wild rice.
• In the same skillet, melt the remaining 2 tablespoons butter; add in the mushrooms and cook over med-high heat, stirring occasionally, until the mushrooms give off their juices, about 5 minutes.
• Add in the port with cherries and the poultry seasoning and boil until the liquid is reduced to about 1/2 cup, 6-8 minutes.
• Stir the mushrooms and port into the bowl of wild rice; add in the hazelnuts, parsley, salt, and pepper; mix well.
• Transfer to a lightly buttered casserole, drizzle with broth, cover, and bake in preheated 350° oven until heated, about 30 minutes (for crustier stuffing, remove cover for last 15 minutes of cook time).