I will be going to another Thanksgiving Dinner this weekend and I wanted to make something a little different and I came up with this idea. I’m all up for serving sizes and the muffin idea will never be bad idea. Kids love them, adults love them and I will say that these are amazing! So if you have another holiday party to go to, try these out! These are Gluten Free/Dairy Free/Sin Free 🙂
Ingredients:
1 large onion
4 ribs celery
1/2 Tbls. coconut oil
1/2 tsp. salt
1/2 tsp. pepper
2 Cups almond Flour
2 tsp. salt
1 tsp. baking soda
2 tsp. dried sage
1 Tbls. marjoram
1 Cup chicken broth
1 Cup egg whites
1/2 cup green onions
1 Cup extra lean ground turkey
Directions:
Chop onions and celery. In a skillet, melt coconut oil then sweat onions and celery until they are very tender. Mix in 1/2 t salt and 1/2 t pepper to veggies. Set aside to cool.
Preheat oven to 350F
In a large mixing bowl, mix almond flour, salt, soda, sage, and marjoram. Mix in broth and eggs and green onions.
When cooked veggie mixture is cool, add to almond flour mixture.
Spoon batter into lined muffin tins and bake for about 25 minutes for large muffins and 15 minutes for mini muffins. This recipe made 18 full size muffins and 6 mini. you could also put this into a regular 9×13 pan and bake for about 30+ minutes testing often.