Wild Rice Corn 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.

SWEET CORN MUFFINS WITH REAL CORN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 18 muffin cups.
• Mix flour, sugar, cornmeal, baking powder, and salt together in a large mixing bowl. Add cream-style corn, eggs, applesauce, and 1/2 cup milk to the flour mixture and beat with an electric hand mixer for 1 minute. Pour remaining milk into the batter and beat until just blended. Fill muffin tins 3/4 full of batter.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

CORN MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups.
• Mix flour, cornmeal, sugar, baking powder, and salt in a large bowl. Add buttermilk, butter, and egg; mix well. Spoon the batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 15 minutes. Cool in the pans 10 to 15 minutes before removing from pan to cool completely on a wire rack.

CORN MUFFINS

Steps:

• Preheat the oven to 350 degrees F.
• Line 12 muffin cups with paper liners. In the bowl of an electric mixer fitted with a paddle attachment, mix the flour, sugar, cornmeal, baking powder, and salt. In a separate bowl, combine the milk, melted butter, and eggs. With the mixer on the lowest speed, pour the wet ingredients into the dry ones and stir until they are just blended. Spoon the batter into the paper liners, filling each one to the top. Bake for 30 minutes, until the tops are crisp and a toothpick comes out clean. Cool slightly and remove from the pan.

BEST EVER CORN MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla.
• In a separate bowl, stir together baking mix and cornmeal. Blend this mixture into the butter/egg mixture, alternately with the milk; stir just until combined. Spoon batter into prepared muffin cups.
• Bake in preheated oven for 20 to 30 minutes, until golden.

WILD RICE AND QUINOA MUFFINS WITH CRANBERRIES

Steps:

• Preheat the oven to 400 degrees F.
• Lightly spray 10 standard (2 1/2 inch diameter) muffin cups with cooking spray.
• Place the flour, salt, baking powder, and brown sugar in a medium to large bowl.
• Break up any little clumps of sugar with your fingers, and then stir the mixture until thoroughly combined.
• Stir in the granulated sugar, if you like your muffins on the sweet side.
• Add the cooked grains, using a fork or your fingert so separate and distribute them throughout.
• Stir in the dried cranberries.
• Measure the 1 cup milk into a 2-cup liquid measurer.
• Add the egg and vanilla, and beat gently with a fork or a small whisk until smooth.
• Slowly pour this mixture into the dry ingredients, adding the melted butter at the same time.
• Using a spoon or a rubber spatula, stir from the bottom of the bowl until the dry ingredients are all moistened.
• Don't overmix; a few lumps are okay.
• Spoon the batter into the prepared muffin cups.
• For smaller muffins, fill the cups about four-fifths full. For larger muffins, fill them up to the top.
• If you have extra batter, spray one or two additional muffin cups with non-stick cooking spray and fill with the remaining batter.
• Bake in the midddle of the oven for 20 to 25 minutes, or until lightly browned on top and a toothpick inserted into the center comes out clean.
• Remove the pan from the oven,then remove the muffins from the pan and place them on a rack to cool.
• Wait at least 30 minutes before serving.

PIONEER WOMAN FRESH CORN AND WILD RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Cook wild rice in chicken broth until almost done. Rice should still have a firm (but not crunchy) bite. Drain rice and allow to cool.
• Scrape corn kernels into a large mixing bowl. Add in cream, butter, beaten eggs, salt, and cayenne pepper. Stir together.
• Add in cooled wild rice, stirring gently. Splash in milk so that mixture is stirrable, but not overly juicy.
• Taste for seasonings, adding more salt or cayenne pepper if needed.
• Bake for 30 to 45 minutes, or until just turning golden brown on top and mixture is somewhat set.

WILD RICE AND CORN STUFFING

Steps:

• Bring 5 cups water to a boil in a medium saucepan; add rice and 1 tablespoon salt. Cover; reduce heat. Cook rice until al dente, 35 to 40 minutes (not all water will be absorbed). Drain well.
• Heat oil in a large skillet over medium-high heat until hot but not smoking. Add onions and garlic; cook, stirring, until soft, about 2 minutes. Add chiles; cook 30 seconds.
• Stir onion mixture, corn, pepper, and lime juice into rice; season with salt. Serve, or immediately pack loosely in turkey cavity, and cook until an instant-read thermometer inserted into center of stuffing registers 165 degrees.

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.