Growing Chefs! Ontario Strawberry and Wild Rice Muffins

Strawberry and Wild Rice Muffins

These strawberry and wild rice muffins are the perfect snack for strawberry season! This recipe comes from our friend Chef Shawn Dockstader of Oneida Sweet Treats, and incorporates culturally significant ingredients from First Nations and Métis cultures.
12 muffins
2 eggs1/2 cup sugar1/4 cup grapeseed oil1/3 cup greek yogurt1 teaspoon vanilla extract1/2 cup maple syrup1 cup all purpose flour1/4 cup wild rice flour1/2 tablespoon baking powder1/4 teaspoon salt1 cup strawberries, diced
Cutting boardParing knifeSpatulaWhiskMeasuring cupsMeasuring spoonsBlenderSieve or mesh strainerMixing bowls of various sizesTasting spoonsMuffin tinMuffin cupsDish towelCooling wire rack

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

In a blender, add the wild rice and turn to high speed. Grind until the wild rice becomes a coarse powder, then pass through a sieve.

Remove the tops from the strawberries and dice into 1 centimeter cubes.

Measure out all remaining ingredients.

Line muffin tin with muffin cup liners.

Preheat the oven to 350°F.

Get Cooking!

In a large bowl, combine eggs and sugar and mix well with a whisk. Add grapeseed oil, yogurt, vanilla and maple syrup and continue to mix until well combined.

In a separate bowl, combine all purpose flour, wild rice flour, salt and baking powder.

Add the wet ingredient mixture into the dry ingredient mixture and mix until well combined.

Add the strawberries and use a spatula to fold in gently.

Portion the muffin batter into muffin cups and place into the oven.

Bake for 10 minutes, then rotate the trays and bake for another 8 to 10 minutes until the tops are golden brown and a pick inserted into the middle comes out clean.

Remove from the oven and let cool on a cooling rack.