Chicken (or Turkey) Muffins
Savory muffins made with leftover roasted chicken or turkey.
Servings: 8 muffins
Calories: 255kcal
Equipment
Ingredients
- 250 grams orange sweet potato purée (or pumpkin purée)
- 200 grams leftover roasted chicken (or turkey) skin and bones removed
- 150 grams tigernut flour (or almond flour if you are not on AIP nor tree nut intolerant)
- 50 grams arrowroot (see notes for substitutions)
- 1 Tablespoon apple cider vinegar (or lemon juice)
- 4 Tablespoons extra virgin olive oil
- 4 Tablespoons tarragon (fresh or frozen) (or 1.5 Tablespoon dried tarragon) you can adjust quantity to your own taste
- 1 teaspoon baking soda
- 1 pinch of sea salt
Instructions
- Preheat oven to 360° F (180° C)
- In a small blender combine the sweet potato (or pumpkin) puree, apple cider vinegar and olive oil. Blend until well combined.
- Cut the chicken (or turkey) into small pieces and chop the tarragon.
- In a large bowl, combine the tigernut flour, arrow root, baking soda and pinch of salt. Stir.
- Add the sweet potato purée to the dry ingredients and mix until well combined. Then add the chicken/turkey and tarragon to the bowl and mix all the ingredients together.
- Line or lightly oil a muffin pan (or a rectangular 4x8 inches baking tin if you are making a loaf). Fill each muffin cup with dough (you should get about 8 muffins depending on your pan).
- Bake for about 25 minutes for the muffins (or for about 35 minutes for the loaf). To make sure that they are cooked, insert a thin bladed knife into the centre of one the muffins, the knife should come out clean. And voilà! Wait for them to cool down before removing from the pan. Serve at room temperature along with a salad or soup.Bon appétit !
Notes
Although I spend quite a lot of time converting all my recipes to cups (yes, manually, in my kitchen!) I highly recommend using a scale and measuring for weight rather than using cups. The reason for this is, apart from the whole debate on accuracy, the density of certain gluten free flours and starches differ a lot from one brand to another. Also keep in mind that all cups are not the same size all around the world which makes another good reason to use a scale so you won't get this issue.
If you are not cassava intolerant, you can use tapioca flour instead of arrowroot. Both are AIP and paleo compliant. If you are not on the AIP nor paleo diets you can use potato or corn starch instead of arrowroot.
After they are cooled, store the muffins in the refrigerator (no more than 2 days in the fridge, otherwise, they will get dry). After storing them in the fridge, you do not need to reheat them. They also freeze very well.
In France, they are eaten at room temperature. But if you prefer them hot, you can reheat them. Though keep in mind that reheating them might dry them out a bit. Take them out of the fridge in advance in order for them to reach room temperature. You can also eat them right out of the fridge if you forget to get it out in advance.
In France, they are eaten at room temperature. But if you prefer them hot, you can reheat them. Though keep in mind that reheating them might dry them out a bit. Take them out of the fridge in advance in order for them to reach room temperature. You can also eat them right out of the fridge if you forget to get it out in advance.
Nutrition
Calories: 255kcal | Carbohydrates: 18g | Protein: 8g | Fat: 18g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 215mg | Potassium: 237mg | Fiber: 3g | Sugar: 2g | Vitamin A: 4599IU | Vitamin C: 3mg | Calcium: 93mg | Iron: 2mg