Thanksgiving leftovers muffins

- Posted in Baked good, Main dish

A fresh way to repurpose  Thanksgiving leftovers

Thanksgiving was five days ago as I write this blog post. I still have random leftovers in my fridge and I’m hungry. But how many times can you have turkey, green beans, sweet potato and cauliflower without getting sick of it?

For some reason eating muffins makes me happy. Though I can no longer eat grain muffins I still love those cute cupcake shapes. And with this handy silicon muffin pan making both sweet and savory Paleo muffins is easy and fun.

And the advantage of using silicon molds is that I don’t have to grease them.

So I decided to repackage my Thanksgiving dinner into muffins. Why not?

The left over cauliflower was “riced”, which means it is either grated or thrown in the food processor for a few minutes. This produces an amazing rice-like consistency. It’s then steamed it in a pan with a little bit of water or bone broth. I think it’s the cauliflower rice that gave these muffins such a fluffy consistency.

Here’s another  great cauliflower rice recipe.

I didn’t have a lot of leftovers so it made only 4 muffins. Feel free to double the ingredients to make 8.

Also this recipe calls for improvisation. Throw in whatever is left after a party.

left over muffins

Ingredients:

Yields: 4

Cauliflower rice 1/3 cup (grated or processed in a food processor)
One large egg (I used a duck egg)
1/3 cup of cooked green beans
1/3 cup of mashed sweet potato
Chopped up leftover turkey (a few ounces)
Salt, cumin, paprika

How to

It couldn’t be simpler.

Throw all the ingredients in a mixing bowl and mixed together with a fork.

Spoon the batter into the muffin mold (grease with butter or coconut oil if you are using a regular non stick muffin pan)

Bake at 360 for 30 minutes (I used my toaster oven).

They came out light,  fluffy, and fun to eat. A meaty veggie treat.

I ate mine with some hot sauce and a wedge of avocado!

This post was shared here.

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