I tried to incorporate traditional stuffing flavors into these little "meat muffins" (as Mr. What I Gather likes to call them), minus the actual stuffing, by using carrots, celery and onions with spices like thyme and sage that are reminiscent of a traditional Thanksgiving dinner. I served these alongside a big salad with caramelized onions and celery, carrots, walnuts and dried cranberries.
|Going into the oven...|
Paleo Stuffin' Muffins
Yield: 12 Muffins
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
1/2 lb ground italian sausage
1/2 lb ground beef
1/2 medium yellow onion, finely diced
2 celery stalks, finely diced
1 carrot, finely diced
4 button mushrooms, finely diced
1 large egg, beaten
1/2 cup almond meal or almond flour
1 tablespoon dried sage
1 tsp dried thyme
1/2 tablespoon garlic powder
Salt and pepper to taste
Preheat oven to 350 F.
Grease a 12-muffin tin with cooking spray or olive oil.
Add all ingredients to a bowl. Using your hands, mix everything together until well incorporated.
Scoop about 1/3 of a cup of the mixture into each tin. Should fill 12 tins.
Bake for 30 minutes or until muffins are cooked through.