LEFTOVER BABY FOOD MUFFINS
These bite-sized muffins are healthy, nutritious and the perfect way to use up leftover jars of baby food! No added sugar and your little ones will love them!
Provided by Kelly
Time 20m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- Spray a mini muffin pan with nonstick spray (or use muffin liners) and set aside.
- In a large bowl, whisk together oat flour, baking powder and cinnamon, making a well in the center.
- In a separate bowl, whisk together baby food, mashed banana and egg. Add wet ingredients to the dry ingredients, mixing until just combined, then fold in the grated carrot.
- Divide oat mixture evenly among the 24 mini muffin cups (or 12 standard size muffins) and bake for 13 to 15 minutes, or until a toothpick inserted comes out clean. If making 12 standard size muffins, bake for about 25 to 30 minutes. Let cool and enjoy!
Nutrition Facts : ServingSize 1 muffin, Calories 37 calories, Sugar 1.5 g, Sodium 4.9 mg, Fat 0.7 g, SaturatedFat 0.2 g, Carbohydrate 6.7 g, Fiber 0.9 g, Protein 1.5 g
LEFTOVER LOVERS MUFFINS
These tasty muffins are a great way to clean out the refridgerator! The recipe came from a family cookbook and has always turned out great! Be sure to write down what you put in because they might not come out the same way twice!
Provided by mstoos
Categories Quick Breads
Time 22m
Yield 12 regular sized muffins
Number Of Ingredients 8
Steps:
- Combine all ingredients except extras in a large bowl.
- Fold in extras.
- Spoon into paper-lined or lightly greased muffin tins.
- (makes about 12 regular sized muffins) The original recipe did not have a cooking time, but I usually put them in at 350 for about 12 minutes.
- Keep an eye on them just in case!
Nutrition Facts : Calories 169.8, Fat 5.7, SaturatedFat 2.8, Cholesterol 23, Sodium 126.6, Carbohydrate 26.6, Fiber 1, Sugar 7.2, Protein 3.7
SMALL BATCH LEFTOVER STUFFING MUFFINS
Don't let the "stuffing" deter you, but if you're concerned this works equally as well with dressing. Serve with some leftover cranberry sauce if desired The reason this works well is because the flavors are coming from the stuffing. I recommend using a stuffing which has sausage, onions, and celery in the ingredients.
Provided by thedailygourmet
Categories Thanksgiving Leftovers
Time 40m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Whip egg in a medium bowl until foamy. Add leftover stuffing. Cube 4 pieces of Cheddar cheese, about 1/2 inch in diameter, and set aside. Shred the remaining Cheddar cheese. Add shredded cheese to stuffing mixture. Mix well.
- Spoon half of the stuffing mixture into 4 muffin cups. Use your finger to create a small indention, add a piece of cubed cheese, and cover with remaining stuffing mixture.
- Bake in the preheated oven until tops spring back when lightly pressed, about 27 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 237.7 calories, Carbohydrate 21.9 g, Cholesterol 57.7 mg, Fat 13.4 g, Fiber 2.9 g, Protein 7.4 g, SaturatedFat 4.4 g, Sodium 626.5 mg, Sugar 2.3 g
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
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