Hazelnut Wild Rice Muffins Recipes

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.

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.

APPLE - HAZELNUT MUFFINS (GF, VEGAN)

Steps:

• Preheat oven to 350F, line 12 muffin cups with paper cups.
• In a small bowl, mix together flaxseed and hot water. Let stand for 10 minutes.
• In a medium bowl, whisk together flours, starches, baking powder, baking soda, guar gum, cinnamon, nutmeg and ginger. Set aside.
• In a large bowl beat together brown sugar, oil, vanilla and rice vinegar.
• Add flaxseed mixture and blend in well.
• Add the dry mixture and stir in gently, then add the soy milk and stir just to combine all the ingredients.
• Fold in shredded apple and hazelnuts.
• Portion into the prepared muffin cups.
• Bake 35 minutes, until they test done.
• Remove from the pans immediately and cool on wire racks.

WILD RICE, MUSHROOM, AND HAZELNUT STUFFING

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).

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.