Low carb · Lunch & sides

Stuffins

Name: Stuffins
Ingredients: 2 cups almond flour (approx. 200 g); 1 cup golden flaxseed meal (approx. 100–110 g); ¼ cup sucralose (approx. 50 g; or another sweetener); 1½ tsp baking powder (approx. 6 g); ½ tsp sea salt (approx. 3 g); ¾ tsp Simply Organic Turkey Rub (approx. 1–1.5 g); ½ tsp poultry seasoning (approx. 0.5–1 g); ½ cup salted butter, melted (approx. 113 g / 120 ml); 3 eggs (approx. 150 g without shells; European medium eggs are suitable); ⅓ cup liquid egg white (approx. 80 ml / 80 g); ½ cup chicken bone broth (120 ml); 1 tbsp minced garlic (approx. 15 g / 15 ml); ¼ cup celery, chopped (approx. 30 g); ½ cup butternut squash, cubed (approx. 70–80 g); ¼ cup yellow onion (approx. 40 g)

Savory turkey-seasoned muffins with squash, celery, and onion.

Ingredients

1×

Instructions

1
Preheat oven to 175°C (350°F). Grease a 9x5 inch (23x13 cm) loaf pan or a 12-cup muffin tin with butter or coconut oil.
2
In a large bowl, whisk together the almond flour (200 g), golden flaxseed meal (100–110 g), sucralose (50 g), baking powder (6 g), sea salt (3 g), turkey rub (1–1.5 g), and poultry seasoning (0.5–1 g).
3
In a separate bowl, combine the melted salted butter (113 g), eggs (150 g), liquid egg white (80 ml), chicken bone broth (120 ml), and minced garlic (15 g). Whisk until smooth.
4
Pour the wet mixture into the dry and stir until just combined — don’t overmix.
5
Fold in the chopped celery (30 g), cubed butternut squash (70–80 g), and diced yellow onion (40 g).
6
Transfer to the prepared pan or divide evenly among the muffin cups, filling each about three-quarters full.
7
Bake 40–45 minutes for a loaf, or 22–25 minutes for muffins, until a toothpick inserted in the centre comes out clean.
8
Cool in the pan for 10 minutes, then turn out onto a rack. Slice and serve warm, or store in an airtight container in the fridge up to 4 days.
9
One thing worth trying: roasting the butternut squash cubes at 200°C (400°F) for about 15 minutes before folding them in. It concentrates the sweetness and keeps them from going soggy in the batter.