Food recipes
Wild Rice Hazelnut Muffins
Wild Rice Hazelnut Muffins Ingredients: wild rice, raw wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table seeds, flaxseed sugars, granulated...
Wild Rice Hazelnut Muffins
Ingredients:
wild rice, raw
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
seeds, flaxseed
sugars, granulated
oil, olive, salad or cooking
onions, raw
nuts, hazelnuts or filberts
Directions:
In saucepan, cook wild rice until done, about 45 minutes.
Drain and let cool.
Preheat oven to 425.
In large bowl, combine dry ingredients.
In blender process flax seeds and 1/3 cup water until thickened and frothy.
Add sugar and oil and process until well blended.
Add the flax mixture to the flour mixture and stir until just blended.
Stir in rice, onions and hazelnuts.
Divide batter into muffin cups.
Bake 19-22 minutes.
Ingredients:
wild rice, raw
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
seeds, flaxseed
sugars, granulated
oil, olive, salad or cooking
onions, raw
nuts, hazelnuts or filberts
Directions:
In saucepan, cook wild rice until done, about 45 minutes.
Drain and let cool.
Preheat oven to 425.
In large bowl, combine dry ingredients.
In blender process flax seeds and 1/3 cup water until thickened and frothy.
Add sugar and oil and process until well blended.
Add the flax mixture to the flour mixture and stir until just blended.
Stir in rice, onions and hazelnuts.
Divide batter into muffin cups.
Bake 19-22 minutes.