Wild Rice Corn Muffins Recipes

WILD RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Rinse the brown and wild rice; pour into a 2-quart casserole dish. To the rice add red bell pepper, green bell pepper, zucchini, carrot and celery. Stir in garlic powder, onion powder, vegetable bouillon and margarine. Mix well, pour water over mixture, and cover.
• Bake in preheated oven for 30 minutes; check at this point to see if more water needs to be added. Bake for to 30 to 50 minutes more, or until rice is cooked. Stir well before serving and season with salt and pepper.

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

Steps:

• Combine the wild rice, water and salt in a heavy saucepan. Bring to the boil. Cover closely and cook over gentle heat about 45 minutes.
• Spoon and scrape the rice into a mixing bowl and let cool.

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.

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 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.