Pumpkin 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 PUMPKIN YUM BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 10x15 inch baking pan.
• Blend together the oil, eggs and sugar. Add the pumpkin and wild rice; mix together well.
• Sift together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and ginger; add to wet ingredients and mix well.
• Pour onto prepared baking pan and bake at 350 degrees F (175 degrees C) for 30 minutes.

MUSHROOM WILD RICE PILAF

Steps:

• In a large skillet, combine olive oil and butter over medium heat until melted.
• Add the onion, mushrooms, minced garlic, salt and pepper. Sauté for 5-7 minutes, or until mushrooms are tender.
• Stir in rice and chicken broth. Bring mixture to a boil, then reduce heat to low, cover, and let simmer for 30-35 minutes, or until most of the liquid is absorbed.
• Remove from heat, add chives, and fluff with a fork.
• Serve immediately.

PUMPKIN CRANBERRY MUFFINS

Steps:

• In a large bowl, combine the first seven ingredients. In another bowl, combine the eggs, pumpkin, yogurt and oil. Stir into dry ingredients just until moistened. Fold in cranberries. Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter., Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. ,

LEFTOVER RICE MUFFINS

Steps:

• Have rice cooked add the ingredients you want mix altogether add s& p put into very small muffin tins, sprayed with Pam.
• bake 400 for 10-15 minutes the cheese& egg will bond altogether.
• let cool they are easier to get out this way.
• Very good in lunches, appitizers I take them to parties.
• (the rice when all mixed together should be moist but not mucky).
• most of the time I do not measure just throw everything in I want adding more cheese or maybe an extra egg depending on the quantity of everything I've thrown in.
• try it, you'll like it.

WILD BLACKBERRY MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a muffin tin with paper liners.
• Mix milk, egg, and olive oil together in a bowl. Add flour, sugar, and baking powder; mix well. Fold blackberries into the batter.
• Spoon batter into the muffin tin, filling each cup 1/2 way.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.

PUMPKIN WILD RICE MUFFINS

Steps:

• Preheat oven to 425ºF. In a large mixing bowl, combine pumpkin, milk and egg with a fork. Set aside. In a separate bowl, combine baking mix, sugar, nutmeg, cinnamon and ginger. Stir in pumpkin mixture until batter is moistened (batter will be stiff). Fold in wild rice. Spoon into 8 well greased muffin cups and sprinkle with topping. Bake 15 minutes or until golden brown. Serve warm or a room temperature.

GLUTEN-FREE PUMPKIN SPICE MUFFINS

Steps:

• In a large bowl, mix the ground flax with the water to make a "flax egg". Let sit for 5 minutes.
• In a medium bowl, whisk together all the dry ingredients.
• Add the remaining wet ingredients to the flax egg and mix well.
• Add the dry ingredients to the wet ingrdients and mix until combined.
• Let the batter sit for 15 minutes.
• Preheat the oven to 375 degrees Farenheit and line a muffin tray with liners.
• Divide the batter into the 12 muffins liners. They'll fill up almost to the top.
• Bake in a preheated oven for 20 minutes, or until a knife comes out clean.
• Let cool, then enjoy!

PUMPKIN BRAN MUFFINS

Steps:

• In a large mixing bowl, combine the pumpkin, bran cereal, raisins, butter or melted coconut oil, and sugars. Stir in the eggs and the buttermilk. In another bowl, whisk together the flour, cinnamon, nutmeg, baking soda, baking powder, and salt. Add to the pumpkin mixture and stir to just combine. Cover the bowl and refrigerate for at least three hours or overnight. Preheat the oven to 375 degrees. Grease or line a 12-cup muffin tin and scoop the batter into the pan. I like to use a large ice cream scoop. Cups will be rather full but they will not overflow. Sprinkle the tops with a little coarse sugar, if desired, then bake for 23-28 minutes or until the muffins pass the toothpick test. (Check a little early as all ovens vary.) Allow muffins to cool for 5 minutes in the pan, and then remove to rack to cool completely. Store leftovers in refrigerator and rewarm gently in microwave, if desired.