So here in MN there is this ingredient that shows up in every. single. thing. that Minnesotan’s can think of putting it in. That ingredient is wild rice. Tater tots run a close second and anything on a stick comes in third. Or the other way around? Whatever. The point is; we need to talk about wild rice and use it in an unusual way. Hence the wild rice banana muffins. Because using wild rice in muffins is…unusual.
I’m working to pull the entire Minnesotan wild rice industry into mainstream baking and cooking. I’m thinking snack mixes, jello puddings, chip flavors, and even a soda. It has to start somewhere though, this wild rice phenomenon, and we are starting with Wild Rice Banana muffins.
These muffins are hearty, nutty, and TASTE like MN at it’s best. They won’t win any beauty awards, this is true. But some of the best things in life are the ugliest. Like my favorite jeans. Or sweater. Heck, my husband’s wife is pretty ugly in the morning.
Baking with wild rice is not for the faint of heart, to be honest. These muffins need to be eaten right out of the oven while they are fresh and warm. For one important reason…wild rice gets a bit crunchy when it is baked (like what happens in the oven) and cooled.
If crunchy wild rice muffins scare you and you aren’t the sort to eat muffins straight out of the oven, I have a solution that you NEED to try…
Use brown rice. Or quinoa.
If you haven’t tried baking with a whole grain rice before…do try it! Rices and grains are marvelous in muffins and breads. I would also recommend using nuts and nuts and nuts with your rice because the nutty flavor with the rice texture is just fantastic. Please do give it a try.
- cook your wild rice prior to baking
- use canned, cooked wild rice to speed up your prep time.
- grind your wild rice (a food processor or coffee grinder works fine.) before adding it to your batter, if you REALLY want wild rice baking success.
- 1/4 cup wild rice cooked. (about 1 cup cooked)
- 1 1/2 cup all-purpose flour
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoons salt
- 3/4 cup buttermilk
- 1/4 cup melted butter
- 3 mashed bananas
- 4 tablespoon honey
- 2 teaspoons cinnamon
- 1/2 cup chopped walnut
- Mix flour, sugar, baking powder, salt, and cinnamon together in one large bowl.
- In separate bowl mix bananas, butter milk, butter, and honey.
- Add banana mixture to flour mixture and mix just until combine.
- Fold in rice and nuts. Mix only until combined (do not overmix).
- Fill greased muffin tin 2/3 full.
- Bake at 350 degrees for 25-30 minutes (or until toothpick poked into the center comes out clean)
Eat these muffins fresh for best results.
If you’re looking for another great wild rice baking recipe, and more information on how best to treat your wild rice in baking, head over to our friend Alice’s site, Dining with Alice where she has a fantastic recipe for Minnesota Wild Rice Cookies. Delicious!!!