Wild Rice Muffins
|Wild rice||75 Milliliter|
|All purpose flour||375 Milliliter|
|Packed brown sugar||75 Milliliter|
|Baking powder||15 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 375Ã‚Â°F (190Ã‚Â°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 350Ã‚Â°F (180Ã‚Â°C) oven for 5 to 10 minutes or until golden.