Muffin Monday: Wild Rice Pudding Muffins
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I used a flan to make one and filled it with the traditional 'Kauniarisi' that we make.
Rice Pudding Muffins
[From The Ultimate Muffin Book] Makes 12 muffins
1¼ cups cooked Wild Rice
½ cup Heavy Cream
4 tablespoons unsalted Butter, melted and cooled
1½ cups All-purpose Flour
2/3 cup Sugar
1 tablespoon Baking Powder
½ teaspoon grated Nutmeg
½ teaspoon Salt
1 large Egg
1 cup Milk
¾ cup Raisins
1 teaspoon Vanilla Essence
Position the rack in the centre of the oven and preheat the oven to 400°F.
To pre-pare the muffin tins, spray the indentations and the rims around them with non- stick spray, or line the indentations with paper muffin cups.
Combine Wild rice, cream, and melted butter in a large bowl. Stir well, and then set aside for 10 minutes.
Meanwhile, whisk the flour, sugar, baking powder, nutmeg, and salt in a medium bowl until well combined. Set aside.
Whisk the egg and milk in a small bowl until smooth; stir this egg mixture into the rice mixture. Stir in the raisins and vanilla until well blended. Finally, stir in the prepared flour mixture until the rice and raisins are evenly distributed in the batter. Do not over mix.
Fill the prepared tins three-quarters full. Use additional greased tins or small, oven-safe, greased ramekins for any leftover batter, or reserve the batter for a second baking. Bake for 22 minutes, or until the muffins are well browned and a toothpick inserted in the centre of one muffin comes out clean.
Set the pan on a wire rack to cool for 10 minutes. Gently rock each muffin back and forth to release and remove it from the tin. Cool the muffins for 5 minutes more on the rack before serving. If storing or freezing them, cool them completely before sealing in an airtight container or in freezer-safe plastic bags. The muffins will stay fresh for up to 2 days at room temperature or up to 2 months in the freezer.