Thanksgiving on-the-go flourless muffins
Potatoes, turkey, cranberry sauce, and all your favorite veggie dishes! Now you can combine all your favorite Thanksgiving foods into one flourless, gluten-free muffin.
Serving Size
1 muffin
Servings
24
Ingredients
1 Tbsp
2 cups
2 cups
2 cups
1/2 cup optional
1 cup
1/4 cup
6
Directions
- Preheat oven to 400F.
- Grease each muffin pan with oil spray.
- Wash and chop all veggies. (If using microwaveable veggies, microwave them for 2 minutes.)
- Preheat large sauté pan on medium-high, and add olive oil once pan is hot.
- Add potatoes, sauté until slightly browned.
- Add carrots, celery, butternut squash, cauliflower, cranberries, and spices, stir until evenly distributed. Cook 3 minutes, then add broth (if desired).
- Once broth has absorbed into the mixture, add cheeses and stir until evenly distributed.
- Whisk 6 eggs in small bowl.
- Turn off burner and take pan off heat; add eggs and stir until evenly distributed.
- Pour into muffin tins and bake 20 minutes. After they're done, use spatula to scoop muffins out of tin and enjoy!
Nutrition Information
| Sodium | 175 mg |
| Protein | 6.5 g |
| Fiber | 1 g |
| Carbs | 1 g |
| Calories | 125 |
| Potassium | 236 mg |