Active Time
N/A
Total Time
N/A
Yield
Serves : MAKES 12 MUFFINS
© Beatriz Da Costa

How to Make It

Step 1    

In a medium saucepan, cover the wild rice with 1 inch of water. Cover the saucepan and simmer the wild rice over moderately low heat until tender, about 20 minutes. Drain and let cool.

Step 2    

Preheat the oven to 400°. Butter a 12-cup muffin pan. In a pie plate, toast the hazelnuts in the oven for about 10 minutes, or until the skins blister. Transfer the nuts to a kitchen towel and rub off the skins. Finely chop the nuts. Raise the oven temperature to 425°.

Step 3    

In a medium bowl, beat the melted butter with the eggs and sugar. Stir in the cooked wild rice, the onion and hazelnuts until combined.

Step 4    

In another medium bowl, sift together the flour, baking powder and salt. Stir the dry ingredients into the wild rice mixture just until incorporated.

Step 5    

Fill the muffin cups two-thirds of the way with the batter and bake for about 20 minutes, or until the muffins are golden brown. Let cool in the pan for 2 minutes, then unmold them and transfer to a rack to cool completely.

You May Like