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Pumpkin/Corn/Wild Rice Muffins
by Martin Reinhardt - Wednesday, April 4, 2012, 8:53 PM
 

1 cup of shelled pumpkin seed flour

½ cup corn meal

¼ cup wild rice flour

1 tsp sea salt

¼ cup maple sugar

2 duck eggs

1 cup of wild rice milk

Mix all ingredients in a bowl, and spoon into sunflower oiled muffin pan. Bake at 325 for about 20 minutes or until sides are golden brown.

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Re: Pumpkin/Corn/Wild Rice Muffins
by April Lindala - Sunday, April 15, 2012, 10:29 PM
 
How did you make the wild rice flour? measurements would be helpful. I think I'm going to try this recipe with sunflower flour instead of wild rice flour. I might also add frozen blueberries to the mix. need to check to see if I have a muffin pan and/or bread pan first though.
Picture of Martin Reinhardt
Re: Pumpkin/Corn/Wild Rice Muffins
by Martin Reinhardt - Monday, April 16, 2012, 8:26 AM
 
We just ground up raw wild rice. I bet the sunflower seeds would be similar. Let me know how it goes.