Holiday Stuffing Muffins

Submitted by: Angie

Servings: 18

Ingredients:
1 large onion
4 ribs celery
1 T coconut oil
1/2 t salt
1/2 t pepper

3 1/2  C Almond Meal
2 t salt
1 t baking soda
2 t dried sage
1 t marjoram
1 C chicken broth
6 eggs

Instructions: Dice onions and celery. In a skillet, melt coconut oil then sweat onions and celery until they are very tender. Mix in 1/2 t salt and pepper to veggies. Set aside to cool.

Preheat oven to 350F. In a large mixing bowl, mix Almond Meal, salt, soda, sage, and marjoram. Mix in broth and eggs. When cooked veggie mixture is cool, add to Almond Meal mixture. Spoon batter into lined muffin tins and bake for about 25 minutes for large muffins and 15 minutes for mini muffins. This recipe made 18 full size muffins and 6 mini.

Notes: I think the almond meal really gave this stuffing the same coarse texture that you expect in a corn bread stuffing or dressing. Add to that the traditional spices and you really feel like you’re eating Grandma’s Thanksgiving stuffing.

Robb Wolf

Robb Wolf, author of The Paleo Solution and Wired to Eat, is a former research biochemist and one of the world’s leading experts in Paleolithic nutrition. Wolf has transformed the lives of tens of thousands of people around the world via his top ranked iTunes podcast and wildly popular seminar series.