Wild Rice Muffins
3/4 cup wild rice
1/2 cup hazelnuts (about 2 ounces)
1 stick unsalted butter (4 ounces), melted
2 large eggs, lightly beaten
3 Tablespoons sugar
1 onion, finely chopped
1 cup gf flour
1 teaspoon gf baking powder
1 teaspoon kosher salt
Recipe credits to
In a medium saucepan, cover wild rice with
1" of water. Cover saucepan and simmer rice over moderately-low heat until tender, about 20-30 minutes. Drain and let cool.
Preheat oven to 400 degrees F.
Butter a 12-cup muffin pan.
On a cookie sheet, toast hazelnuts in oven for about 10 minutes, or until skins blister. Transfer nuts to a kitchen towel and rub off skins. Finely chop nuts.
Raise oven temperature to 425 degrees F.
In a medium bowl, beat melted butter with eggs and sugar. Stir in cooked rice, onion and hazelnuts until combined.
In another medium bowl, sift together
gf flour, gf baking powder and salt. Stir dry ingredients into wild rice mixture just until incorporated.
Fill muffin cups two-thirds full with batter and bake for about 20 minutes, or until muffins are golden brown.
Let cool in pan for 2 minutes, then unmold them and transfer to a cooling rack until cooled completely.