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Wild Rice Muffins

Canadian.Recipes's picture
  Wild rice 75 Milliliter
  Eggs 2
  Milk 250 Milliliter
  Butter 125 Milliliter
  All purpose flour 375 Milliliter
  Bran 125 Milliliter
  Packed brown sugar 75 Milliliter
  Baking powder 15 Milliliter
  Salt 1 Milliliter
  Nutmeg 1 Milliliter
  Chopped toasted pecans 125 Milliliter
  Sliced dates 125 Milliliter
  Slivered apricots 50 Milliliter
  Grated orange rind 10 Milliliter

In small saucepan, bring 2 cups (500 mL) water to boil; add rice, cover and cook over medium heat until very tender and splayed, about 45 minutes.
Drain well; let cool.
In bowl, whisk eggs; mix in rice, milk and butter.
In large bowl, stir together flour, bran, sugar, baking powder, salt and nutmeg.
Pour in rice mixture; sprinkle with pecans, dates, apricots and orange rind.
Mix together just until dry ingredients are moistened.
Spoon batter into large paper-lined muffin cups, filling each to top of liner.
Bake in 375°F (190°C) oven for about 25 minutes or until golden and firm to the touch.
Makes 10 large muffins.
*To toast pecans, bake on baking sheet in 350°F (180°C) oven for 5 to 10 minutes or until golden.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 3.9 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1099 Calories from Fat 356

% Daily Value*

Total Fat 41 g62.6%

Saturated Fat 19.7 g98.5%

Trans Fat 0 g

Cholesterol 179.2 mg59.7%

Sodium 705.5 mg29.4%

Total Carbohydrates 175 g58.5%

Dietary Fiber 12.6 g50.5%

Sugars 47 g

Protein 26 g52.7%

Vitamin A 24.5% Vitamin C 8%

Calcium 43.8% Iron 49.8%

*Based on a 2000 Calorie diet

Wild Rice Muffins Recipe