On these crisp autumn days, there is something about fresh baked tasty treats tat is so comforting. These wild rice muffins make an awesome breakfast or snack. With their nutty texture, they are definitely a fall comfort food!
Ingredients:
- 1 cup boiling water
- 3/4 cup butter
- 1 1/4 cup sugar
- 2 eggs
- 3 1/4 buttermilk
- 4 cups Swany White Wild Rice Flour
- 5 tsp. baking soda
- 1/2 tsp. salt
- 1 cup cooked wild rice
- 1/4 blueberries, cranberries, raisins or nuts (optional)
Directions:
- In a mixing bowl combine butter, sugar, and eggs until creamy.
- Add buttermilk and water; mix well.
- Mix in flour, soda, and salt.
- Add rice and other add-ins. If batter is too thick, add more buttermilk.
- Fill muffin tins 2/3 full.
- Bake at 400 degrees for 21 minutes.
**For better muffins set overnight.**