Wild Rice Muffins - Recipe

1/3 cup wild rice, soaked in cold water for about 2 hours
2 eggs
1 1/4 cups milk
1/2 cup unsalted butter, melted
1 1/2 cups all-purpose flour
1/2 cup wheat bran
1/3 cup packed brown sugar
1/2 tsp. all-spice
1 tbsp. baking powder
3 tbsp. chopped dried prunes
3 tbsp. chopped hazelnuts
4 tbsp. chopped dried peaches

Drain the wild rice. Place rice in a medium saucepan, cover with 2 cups cold water and bring to a boil. Simmer for 50 minutes, until the rice is tender. Drain the rice and rinse it under cold water. Set aside to cool. Preheat the oven to 375F. In a medium bowl, beat the rice, eggs, milk and butter with an electric mixer until combined. In a large bowl, combine the flour, bran, sugar, baking powder and all spice. Add the cooled rice mixture and stir until just combined. Fold in the prunes, peaches and hazelnuts until evenly dispersed. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for 5 minutes. Remove muffins from the pan and cool on a wire rack for an additional 25 minutes.

Makes approximately 12 muffins