Serve these savory, buttery muffins on their own or as an unorthodox counterpoint to poultry or meat with a fruity sauce. Delicious, Quick Side Dishes

Kerry Sear
November 1999

Gallery

Credit: © Beatriz Da Costa

Recipe Summary

Yield:
MAKES 12 MUFFINS
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Make Ahead

The muffins can be frozen for up to 1 month.

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