Wild Rice Hazelnut Muffins Recipes

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WILD RICE AND QUINOA MUFFINS WITH CRANBERRIES



Wild Rice and Quinoa Muffins With Cranberries image

Color, texture, fiber, flavor--it's all here! And protein from the quinoa!! Recipe comes from Mollie Katzen's Sunlight Cafe. The range of sugar allows you to make these sweeter or not, according to your taste. If you are using leftover cooked grains and they have been salted, reduce the salt accordingly. The timing does not include cooking the grains beforehand.

Provided by WiGal

Categories     Healthy

Time 35m

Yield 10 muffins

Number Of Ingredients 12

2 cups all-purpose flour
3/4 teaspoon salt
1 1/2 teaspoons baking powder
1/3 cup light brown sugar, packed
2 -3 tablespoons granulated sugar
1 1/4 cups cooked wild rice
1 1/4 cups cooked quinoa
2/3 cup dried cranberries
1 cup milk
1 egg
1 1/2 teaspoons vanilla
4 tablespoons unsalted butter, melted

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.

Nutrition Facts : Calories 245.8, Fat 6.7, SaturatedFat 3.7, Cholesterol 34.2, Sodium 253.6, Carbohydrate 40.3, Fiber 2, Sugar 10.2, Protein 5.9

WILD RICE, MUSHROOM, AND HAZELNUT STUFFING



Wild Rice, Mushroom, and Hazelnut Stuffing image

Make and share this Wild Rice, Mushroom, and Hazelnut Stuffing recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 4 Hours

Time 2h15m

Yield 10 cups

Number Of Ingredients 12

3/4 cup dried cherries or 3/4 cup dried cranberries
2/3 cup tawny port or 2/3 cup ruby port
3 cups wild rice, well rinsed
4 tablespoons unsalted butter
3 medium leeks, cleaned and sliced (white part only)
1 lb mixed wild mushroom, sliced (cremini, shiitakes, and chanterelles)
1 tablespoon poultry seasoning (Homemade Poultry Seasoning)
1 cup hazelnuts, toasted and skinned and chopped
1/4 cup chopped fresh parsley
1 1/2 teaspoons salt
1/2 teaspoon fresh ground black pepper
1/2 cup turkey broth (optional) or 1/2 cup chicken broth (optional)

Steps:

  • Add the dried cherries to a small bowl and add in the port wine; let stand while making the stuffing.
  • Bring a big pot of lightly salted water to a boil over high heat; add in the wild rice; decrease heat to medium.
  • Boil uncovered until the rice is barely tender (some of the grains may have burst), about 45 minutes.
  • Drain the rice into a sieve and rinse under cold water until cooled; drain well and place in a large bowl.
  • In a very large skillet or flameproof casserole, melt 2 tablespoons of butter over medium heat.
  • Add in the leeks and cook/stir often, until tender, about 5 minutes; add to the wild rice.
  • In the same skillet, melt the remaining 2 tablespoons butter; add in the mushrooms and cook over med-high heat, stirring occasionally, until the mushrooms give off their juices, about 5 minutes.
  • Add in the port with cherries and the poultry seasoning and boil until the liquid is reduced to about 1/2 cup, 6-8 minutes.
  • Stir the mushrooms and port into the bowl of wild rice; add in the hazelnuts, parsley, salt, and pepper; mix well.
  • Transfer to a lightly buttered casserole, drizzle with broth, cover, and bake in preheated 350° oven until heated, about 30 minutes (for crustier stuffing, remove cover for last 15 minutes of cook time).

HAZELNUT CHOCOLATE CHIP MUFFINS



Hazelnut Chocolate Chip Muffins image

This recipe is based on a cupcake recipe (from 125 best cupcake recipes) that I slightly modified. I love hazelnuts and I had to try this recipe which I lowered the sugar content. Hazelnut meal can be found at Wholefoods or you can simply make your own by following the directions after the recipe. This muffin tastes like Nutella....yummy!

Provided by Marz7215

Categories     Breads

Time 50m

Yield 15 muffins, 15 serving(s)

Number Of Ingredients 10

1 1/4 cups all-purpose flour
1/2 cup hazelnut meal
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup mini chocolate chip
3/4 cup sugar
1/2 cup unsalted butter, at room temperature
3 eggs
1 teaspoon vanilla
3/4 cup milk

Steps:

  • Preheat oven to 350°F; line 15 muffin tins with paper liners. Set aside.
  • In a small bowl mix together flour, hazelnut meal, baking powder and salt. Stir in chocolate chips.
  • In a large bowl, using electric mixer, beat together the sugar and butter until well combines. Add eggs one at a time, beating well after each addition. Beat in vanilla. Alternatively beat in flour mixture and milk, making three additions of flour mixture and two of milk, beating until smooth.
  • Scoop batter into prepared pans. Bake in oven for 20 to 25 minutes or until golden brown. Let cool in pans for 10 minutes. Remove from pans and let completely cool off on racks.
  • To make hazelnut meal: Place 1/2 cup of hazelnuts in a single layer on a foil or parchment lined baking sheet. Bake in center of preheated 350°F oven for 10 minutes or until slightly blistered. Wrap the nuts in a clean kitchen towel and let stand for 1 minute. Rub nuts in towel to remove loose skins (it's ok if you are unable to remove all the skin). Let cool completely before placing in a food processor with a metal blade. Grind the nuts finely, but be careful not to over process too much.

Nutrition Facts : Calories 195.8, Fat 10.3, SaturatedFat 6, Cholesterol 60.3, Sodium 85, Carbohydrate 24.2, Fiber 0.8, Sugar 14.8, Protein 3.2

EASY HAZELNUT MUFFINS



Easy Hazelnut Muffins image

Make and share this Easy Hazelnut Muffins recipe from Food.com.

Provided by SoupCookie

Categories     Quick Breads

Time 32m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 7

2 cups unbleached flour
3 tablespoons sugar
1 tablespoon baking powder
1/2 toasted hazelnuts, chopped
1 large egg
1/4 cup butter, melted
1 cup low-fat milk

Steps:

  • Preheat oven to 425F and prep. muffin pan with 12 paper liners.
  • In a large bowl combine the first 4 ingredients.
  • In a medium bowl, beat the egg lightly then stir in the melted butter and milk. Add to the dry mix all at once and stir until just blended.
  • Fill muffin cups 2/3 full and bake 20-25 minutes (or until brown).

Nutrition Facts : Calories 137.2, Fat 4.7, SaturatedFat 2.7, Cholesterol 28.8, Sodium 133.2, Carbohydrate 20.4, Fiber 0.6, Sugar 4.3, Protein 3.4

WILD RICE-CORN MUFFINS



Wild Rice-Corn Muffins image

Betty Crocker's Heart Healthy Cookbook shares a recipe! Bake these delicious wild rice and cornmeal muffins with a fruity hint to them - serve warm in just 35 minutes!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 35m

Yield 12

Number Of Ingredients 10

3/4 cup fat-free (skim) milk
1/4 cup canola or soybean oil
1/4 cup fat-free cholesterol-free egg product, 2 egg whites or 1 egg
1 cup Gold Medal™ all-purpose flour
1/2 cup sugar
1/2 cup whole-grain yellow cornmeal
2 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup cooked wild rice
1/2 cup chopped fresh or frozen cranberries

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.

Nutrition Facts : Calories 150, Carbohydrate 25 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Muffin, Sodium 170 mg, Sugar 9 g, TransFat 0 g

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