Holiday Flavors Classic: Smoked Turkey, Wild Rice and Mushroom Muffins

TURKEY, RICE AND

MUSHROOM MUFFINS

As we count down to next month’s Holiday Flavors, we’re printing recipes from past editions. You can submit recipes for the 2015 edition to [email protected].

From Trish Hotz,

Albany, 1998

What you need …

4 tbs (1/2 stick) butter

1/2 cup finely chopped onion

1/2 tsp fresh minced garlic

1 cup chopped mushrooms (3 or 4 medium size)

2 cups all-purpose flour

1 tbs baking powder

1 tsp salt

1/2 tsp freshly ground black pepper

1 cup milk

2 large eggs

1 cup cooked wild rice

4 oz. smoked turkey, chopped (3/4 cup)

What you do …

In a medium-sized heavy saucepan, melt butter over moderate heat. Add onion and garlic and cook 5-7 minutes, stirring occasionally until soft. Add mushrooms and cook 2-3 minutes longer. remove from heat.

Heat oven to 350 degrees. Grease muffin cups or use foil baking cups.

Thoroughly mix flour, baking powder, salt and pepper in a large bowl.

Whisk milk and eggs in a medium sized bowl. Stir in wild rice, turkey and mushroom mixture. Pour over dry ingredients. Fold in with spatula until dry ingredients are moistened. batter will be stiff.

Scoop batter into muffin cups. Bake 25-30 minutes, or until muffins are no longer moist in the center. let cool in pans about 5 minutes before turning out onto rack.

Cook’s note: To make 1 cup wild rice, simmer 1/4 cup wild rice in 1 cup water in a small, covered saucepan for about 40 minutes, or until grains have burst open and are tender. Cool before using.