Paleo Stuffin’ Muffins

posted in: Recipes | 2

Okay, lets be honest. The only reason I created this recipe is because I wanted to make something called Stuffin’ Muffins. Upon further research (thanks, Google), I learned that I am not the first to have this brilliant idea. But I don’t care, it is still cute. I hate to admit it, but that is the one and only inspiration for this dish.
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.
While I am aware Thanksgiving is months away, the weather has taken a turn for the worse around here and the dreary forecast has put me in the mood for heartier fare. Plus, Thanksgiving is the best. It is the start of the holiday season and my favorite time of year. So put on your best holiday sweater and give this recipe a whirl.

Paleo Stuffin Muffins
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.

2 Responses

  1. Dani Dun

    I've made these at least half a dozen times! Although, I modify for AIP. I don't use eggs or almond meal….they're still delish!!

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