- 3/4 cup wild rice
- 1/2 cup hazelnuts (about 2 ounces)
- 1 stick (4 ounces) unsalted butter, melted
- 2 large eggs, lightly beaten
- 3 tablespoons sugar
- 1 onion, finely chopped
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 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.
- 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°.
- 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.
- In another medium bowl, sift together the flour, baking powder and salt. Stir the dry ingredients into the wild rice mixture just until incorporated.
- 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.
The muffins can be frozen for up to 1 month.