Turkey Din­ner Muffins

Simple & Delicious - - 30 IN 30 -

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.

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