Thanksgiving Round-up here.
But I thought it’s time to freshen up the stuffing recipe and turn it into a fun side dish that even the carb eaters would like. These Stuffin’ Muffins are savory with just a touch of sweet from the cranberries, plus they’re grain free with no added sugar, so high five, you just dodged another carb-ball.
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Stuffin’ Muffins
Ingredients
- 1 1/2 cups almond flour
- 1 tablespoon coconut flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 egg
- 1/4 cup almond milk
- 1 tablespoon olive oil
- 1/4 cup sun-dried tomatoes chopped
- 1/4 cup dried cranberries
- 3 slices cooked bacon chopped
- Coconut oil spray for muffin pan
Instructions
- Preheat the oven to 350 degrees. In a large mixing bowl, whisk together the almond flour (or pork rinds), coconut flour, baking powder, baking soda, salt, onion powder, and garlic powder. In a smaller mixing bowl, whisk together the egg, milk, and olive oil. Pour the wet ingredients into the dry ingredients and mix until a dough forms. Fold in the sun-dried tomatoes, dried cranberries, and bacon until evenly mixed. Spray a muffin pan with coconut oil spray, then place the muffin pan on a baking sheet. Portion the dough evenly in all 6 muffin cups. Bake 15-20 minutes, or until the muffins are done through and starting to turn a golden brown on the tops. Serve immediately.
Tried this recipe?Let us know how it was!
Oooh I’d love to have these recipes saved.
My plan is to make these in mini muffin tins. I am thinking that I will have to monkey around with the time I have them in the oven. Any suggestions, Anna?
These are amazing! I made them like three or four times last year, forgot about them, and just saw that I bookmarked this recipe. I’m SO excited to bring this out again!!!