|Reprinted from The Blood Type Diet Website (www.dadamo.com)|
|Turkey or Beef Muffins|
|Contributed by: Deborah Hayes blog 02/09/2005||Added: Feb 13, 2008 at 09:15 AM|
The possibilities for the 'Meat in a muffin' tin idea are endless. It's also easy to hide veggies in the recipe and the kids love the visual spread.
How to make it:
- 2 pounds ground beef or turkey
- 1 medium onion
- 2 ribs of celery
- 1 large egg
- 1- 2 cups spelt breadcrumbs
- tomato sauce or compliant spaghetti sauce
- olive oil
- 1 cup or less chicken stock [or other compliant stock]
- 2 tablespoons Kelp powder
- 1 tablespoon cumin seeds or ground cumin
- 2 tablespoons wheat-free tamari sauce
- sea salt - fine
- Preheat oven to 450 degrees.
- Puree onion, egg, chicken stock, kelp, cumin, tamari, salt, and celery in chopper/blender. Taste the puree and season accordingly (more salt? tamari? etc.)
- Combine ground beef or turkey, sauce, and bread crumbs in a big bowl. Use plenty of bread crumbs as it soaks up excess moisture while cooking.
- Wash up and lightly brush muffin tins with olive oil.
- Use an ice cream scoop to fill the muffin tins.
- Bake for 20 minutes.
- Cut one of the muffins open and check to see if it has cooked completely.
- Serve with your favorite compliant sauce (could be the same sauce as above) or top with compliant cheese. Personally, I loved the turkey muffins with a slice of melted goat cheese and chives on top.