Peach Wild Rice Muffins
These sweet and hearty muffins were served at the Chocolate Moose in Ely, Minnesota, in the late-1980s.
Servings: 12
Ingredients
- 3 c. all-purpose flour
- 1 c. whole wheat flour
- 1 tsp. salt
- ½ tsp. baking soda
- 1 c. margarine
- 1¾ c. sugar
- 2 tsp. vanilla
- 1 tsp. cinnamon
- 4 eggs
- 1½ c. sour cream or yogurt
- 1½ c. cooked wild rice
- 2 c. fresh peaches or nectarines, chopped in relatively large pieces
- Sugar to sprinkle on top
Instructions
- In a bowl combine flours, salt and baking soda; set aside.
- In electric mixer bowl, cream margarine, sugar, vanilla and cinnamon with mixer. Add eggs one at a time, beating constantly with mixer at high speed. Continue beating until mixture is very fluffy. Stir in sour cream or yogurt; mix well. Then fold in flour mixture, wild rice and peaches or nectarines; stir until just mixed.
- Fill greased muffins tins 1/2-inch over the top (be generous), then sprinkle sugar over tops of muffins. Bake at 350 degrees for 25 to 30 minutes or until muffins are firm to the touch. Let cool in pan 10 minutes before serving.
Notes
If fresh peaches or nectarines are not available, unpeeled apples can be used (increase the amount of cinnamon by 1 teaspoon) or try cranberries (increase sugar by ¼ cup, omit cinnamon).
