Thanksgiving Muffins Recipes
THANKSGIVING LEFTOVER STUFFING MUFFINS
Have you ever been overwhelmed when you open the refrigerator the day after Thanksgiving and see all of those leftovers? Reheating those leftovers the same way, day after day, gets old very quickly. Here's a fun and tasty way to turn dinner into an on-the-go breakfast special or maybe breakfast for dinner.
Provided by lutzflcat
Categories Thanksgiving Leftovers
Time 45m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Spray muffin tin cups with cooking spray.
- Combine stuffing, turkey, and corn kernels in a large bowl, and stir gently. If mixture is particularly dry, add 1 tablespoon chicken broth, a little at a time, until mixture is moist, but not mushy. Loosely and equally portion stuffing mixture amongst the 12 muffin cups. Insert a Cheddar cheese cube into the center of each muffin cup.
- Whisk eggs, 2 tablespoons chicken broth, salt, and pepper together in a cup. Divide egg mixture evenly among the cups. The egg mixture will not completely cover the stuffing, but it puffs up when baked.
- Bake in the preheated oven until muffins are browned and slightly crisp on the top, 25 to 30 minutes.
- Allow to cool for about 5 minutes before removing the muffins by running a knife around the edge of each cup. Serve warm with a dollop of cranberry sauce spooned on the top.
Nutrition Facts : Calories 213.3 calories, Carbohydrate 21.3 g, Cholesterol 91.4 mg, Fat 10.1 g, Fiber 2.3 g, Protein 9.7 g, SaturatedFat 3 g, Sodium 447.3 mg, Sugar 6.3 g
THANKSGIVING MUFFINS
Made with sweet potatoes, dried cranberries, and pecans, these taste like they should be on a holiday table!
Provided by Betz
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 50m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 6 jumbo muffin cups or line with paper liners.
- Soak dried cranberries in a bowl of hot water until plump, about 10 minutes; drain.
- Combine whole wheat flour, white sugar, oat flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a bowl. Beat sweet potatoes, eggs, and coconut oil together in a separate bowl until smooth; stir into flour mixture until batter is smooth. Fold plump sweetened cranberries and pecans into batter; spoon into prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 25 to 30 minutes.
Nutrition Facts : Calories 504.8 calories, Carbohydrate 78.4 g, Cholesterol 93 mg, Fat 19.7 g, Fiber 6.1 g, Protein 8.9 g, SaturatedFat 10 g, Sodium 753 mg, Sugar 45.3 g
THANKSGIVING STUFFING MUFFINS
Everyone likes the crunchy part of Thanksgiving stuffing. Baking the stuffing in muffin tins solves the problem.
Provided by hpitler
Categories Kosher
Time 40m
Yield 36 muffins
Number Of Ingredients 13
Steps:
- Pre-heat oven to 375.
- Saute onions, carrots and celery in 10"skillet until tender.
- Mix all ingredients in a large mixing bowl.
- Spray muffin tins with Pam.
- Fill muffin tins with stuffing mix until just overflowing (will not rise in oven).
- Bake for 25 minute or until crisp on top.
Nutrition Facts : Calories 75.2, Fat 1.1, SaturatedFat 0.3, Cholesterol 20.9, Sodium 212.7, Carbohydrate 15, Fiber 1, Sugar 7.1, Protein 2.2
CHEDDAR AND HERB STUFFIN' MUFFINS RECIPE BY TASTY
Here's what you need: nonstick cooking spray, Stuffin' Muffins Base, shredded cheddar cheese, fresh rosemary, large eggs, McCormick® Rubbed Sage
Provided by McCormick
Categories Breakfast
Yield 12 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin with nonstick spray.
- Add 1 cup shredded cheddar and the rosemary to the stuffing base and stir to combine. Fold in the eggs until incorporated.
- Spoon about ¼ cup of the stuffing into each muffin cup, filling just above the rims. Press down gently with a spoon to release any air pockets. Sprinkle the remaining ½ cup shredded cheddar over the muffins, then finish with a sprinkle of the McCormick® Rubbed Sage.
- Bake the muffin cups for 25-30 minutes, or until cooked through and the tops are browned. Let rest in the muffin tin for 20 minutes, then run a knife around the edges of each cup to release.
- Serve warm.
- Enjoy!
Nutrition Facts : Calories 92 calories, Carbohydrate 5 grams, Fat 5 grams, Fiber 0 grams, Protein 4 grams, Sugar 3 grams
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