 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
|
I love experimenting in the kitchen, relates Margaret Berardi of Bridgeport, Connecticut. That's how I created these muffins that use up leftovers from a turkey dinner. Team them with a bowl of soup and some fresh fruit for a satisfying lunch, she suggests. Ingredients:
1-3/4 cups king arthur unbleached all-purpose flour |
3 tablespoons sugar |
3 teaspoons baking powder |
1/2 teaspoon salt |
1/4 teaspoon poultry seasoning |
1 egg |
3/4 cup turkey gravy |
1/3 cup vegetable oil |
3/4 cup diced cooked turkey |
2 tablespoons jellied cranberry sauce |
Directions:
1. In a bowl, combine the flour, sugar, baking powder, salt and poultry seasoning. In another bowl, combine the egg, gravy and oil; mix well. Stir into dry ingredients just until combined. Fold in the turkey.
2. Fill greased muffin cups two-thirds full. Top each with 1/2 teaspoon cranberry sauce. Bake at 400° for 15-18 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 10 muffins.
|
|