Savory Turkey and Sweet Potato Muffin 1This muffin recipe is an adaptation of the Savory Avocado Muffins from A Pastry Queen Goes Green. They are moist and full of flavour. Any vegetable leftovers can be added along with the turkey. Just be sure to chop the vegetables and turkey into very small pieces. Fresh vegetables can be used as well as indicated by the instructions below and any vegetables will work such as carrots, zucchini, celery, parsnip, or squash.  Just grate or chop them and add. These muffins can also be made without the turkey and served as a part of a regular meal. Enjoy.

Makes 12 muffins

1/2 cup butter or coconut oil

3 tbsp sucanat or yellow brown sugar

1 egg

1/2 cup whole wheat or kamut flour*

3/4 cup spelt or rye flour*

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp sea salt

1/4 to 1/2 tsp chili powder

3/4 cup whole milk or coconut milk

Juice of 1 lime (approximately 1 tbsp) or 1 tbsp apple cider vinegar or lemon juice

2 tbsp white onion, chopped

3/4 cup sweet potato, peeled and grated

1 tbsp fresh sage or parsley, chopped

1 cup turkey, chopped into small pieces

1 cup fresh spinach, chopped

Place the butter or coconut oil and sucanat in a mixer bowl and mix until the butter is soft.  Add the egg. Measure out the milk and add the lime juice. Set aside. Add the flours, baking powder, baking soda, sea salt, chili powder and half the milk to the butter-egg mixture. Mix until there are no flour lumps. Add the rest of the milk. Fold in the sweet potato, turkey, spinach and cheese (if using). Grease a 12-cavity muffin pan with coconut oil.  Scoop the batter evenly in 10–12 even portions. Bake at 325 degrees F for 20 to 25 minutes or until muffin springs back to the touch. The muffins will puff in the oven and sink a bit when they cool. The wetter the batter, the more this will occur but do not worry, all versions taste great. Serving the muffins warm is best.

Note: If you find the texture is heavier than you like, add 1-2 tablespoon water. Texture will vary, depending on the flours you use and how you measure out the flours.

Gluten-Free Option: Substitute 1 cup brown rice flour and 1 tbsp coconut flour or 3/4 cup brown rice flour and 3/4 cup of any legume (bean) flour.