Cornucopia Cupcake (Entire Turkey dinner in one muffin)

Ingredients

• 1 1/4 cups gluten free flour
• 2/3 cups yellow cornmeal
• 1/2 cup grated parmesan cheese
• 2 tablespoons baking powder
• 3/4 teaspoon Kosher salt
• 1/2 teaspoon xanthan gum
• 1 egg
• 2 tablespoons XYLA
• 1 cup Unsweetened Vanilla Rice Milk
• 1/3 cup unsalted butter, melted
• 2 teaspoon minced fresh thyme (or 1 teaspoon dried thyme)
• 1 cup roasted corn kernels
• 2 cups cooked turkey – chopped up
• 1 cup cooked veggies (I used sautéed greens with peas) – I would skip anything that is creamed or sauced
• 6.5 oz peeled & cooked chestnuts – chopped

Notes

1. If you are using leftover turkey and veggies you can skip this first part. If you are cooking from scratch you will need a few more ingredients such as:
2. olive oil, salt, pepper, granulated garlic, dried basil and 2 to 3 tablespoon of veggie broth

Instructions

1. Preheat oven to 425 degrees. Spray with non-stick spray 1 super large muffin pan (6 muffins) (or of course you can use regular size muffins or even mini muffins and serve as an appetizer)
2. Cook the turkey: I used turkey cutlets that were salted, peppered, granulated garlic and a small amount of dried basil sautéed in a large frying pan in olive oil. As the cutlets are so thin this cooking process only takes 3 to 5 minutes per side. Set cooked cutlets aside to cool.
3. Cook the veggies: In the same pan add another tablespoon of olive oil and saute (don’t forget to salt the veggies) the mixed green veggies (spinach, chard, & kale) until wilted. Add peas (fresh or frozen to the pan and cook for another couple of minutes. Put the cooked veggies in a strainer to release any excess liquid.
4. Chestnuts: Again the same pan (why wash lots of pots and pans when one will do) – add another tablespoon of olive oil and fry the chestnuts for a couple of minutes. Add the veggie broth to deglaze the pan. Remove from heat and add to veggie mixture.
5. Cook the turkey: I used turkey cutlets that were salted, peppered, granulated garlic and a small amount of dried basil sautéed in a large frying pan in olive oil. As the cutlets are so thin this cooking process only takes 3 to 5 minutes per side. Set cooked cutlets aside to cool.
6. Now on to making the muffins:
7. In a large bowl, whisk the flour, cornmeal, parm cheese, baking powder, salt, thyme and xanthan gum.
8. In a medium bowl, whisk the eggs. Whisk in the sugar, milk and butter.
9. Add the egg / milk mixture to the large bowl of dry ingredients and combine will. To this mixture add the turkey, veggies and chestnuts – make sure that all the ingredients are well combined.
10. Divide the batter equally among muffin cups.
11. Bake for 20 to 22 minutes.
12. Let cool in pan 5 minutes and you are ready to serve. Have any leftover cranberry sauce would be great to serve with the muffins.