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Pumpkin Blueberry Muffins
by April Lindala - Thursday, May 17, 2012, 10:41 PM
 

4 cups of pumpkin seed flour

2/3 cup maple sugar

2/3 cup pecan flour

2 tsp of salt

4 duck eggs

2/3 cup warm water

1 1/2 cups frozen blueberries

Preheat oven to 375 degrees. Mix dry ingredients together really well. Then add the warm water an duck eggs. Mix well, then add blueberries. Pour mix into muffin cups at about 70 percent. Bake for approximately 30 minutes. Use a toothpick to check if done...if toothpick comes out clear of mix...they are done.

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Re: Pumpkin Blueberry Muffins
by April Lindala - Sunday, October 7, 2012, 3:55 PM
 

In the process of working on a "loaf" I revamped this recipe a little bit.

4 cups of pumpkin seed flour

2/3 cup maple sugar

2/3 cup pecan flour

2 tsp salt

1/2 cup of pecans

3 duck eggs

3 tablespoons of roasted pumpkin seed oil

2/3 cup of warm water

sunflower spray for the inside of the bread pans

(no blueberries this time)

This mixture has been in the over for about 20 minutes right now...I'll take it out at 30 minutes and give a progress report. I'm going to guess it is going to take a little bit longer than usual. Just from watching in the oven...this mixture does rise...so I am guessing the pumpkin seed flour is doing that. but I can't be sure.

UPDATE: Took it out after 43 minutes. Perfect. Clean "toothpick" from the middle. They are beautiful mini-loaves. Beautiful to look at and beautiful to smell.

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Re: Pumpkin Blueberry Muffins
by April Lindala - Monday, January 28, 2013, 5:54 PM
 

I made a substitution on the above bread loaf. Instead of pecan flour, I used wild rice flour. Very nice!