Turkey Dinner Muffins
I love experimenting in the kitchen, and that’s how I created these muffins that use up leftovers from a turkey dinner. Team them with a bowl of soup and some fresh fruit for a satisfying meal. —Margaret Berardi, Bridgeport, CT
Takes: 30 min. Makes: 10 muffins
1³/4 cups all-purpose flour 3 Tbsp. sugar
3 tsp. baking powder
1/₂ tsp. salt
1/4 tsp. poultry seasoning
1 large egg
³/4 cup turkey gravy
1/₃ cup canola oil
³/4 cup diced cooked turkey 2 Tbsp. jellied cranberry sauce
1. In a bowl, combine the flour, sugar, baking powder, salt and poultry seasoning. In another bowl, combine the egg, gravy and oil; mix well. Stir into dry ingredients just until combined. Fold in the turkey.
2. Fill 10 greased muffin cups two-thirds full. Top each with ¹ ₂ tsp. cranberry sauce. Bake at 400° until a toothpick inserted in the center comes out clean, 15-18 minutes. Cool for 5 minutes before removing muffins from pans to a wire rack. Serve warm.
1 MUFFIN 198 cal., 9g fat (1g sat. fat), 31mg chol., 352mg sod., 23g carb.
(5g sugars, 1g fiber), 6g pro.