Turkey and cranberry jelly come together with Camembert to create the perfect use of Thanksgiving or Christmas leftovers in a savory muffin.
Just when I think I’m so smart to come up with a great combination of ingredients that not only uses up leftovers but is a classic favorite mixture, I do a web search and realize that I am not the only bright bulb on the chandelier. There are a bunch of turkey cranberry muffins out there, as it turns out. But these are mine.
2 cups or 250g flour
1 tablespoon baking powder
3/4 teaspoon salt
1 cup or 240ml milk
1/4 cup or 60ml canola or other light oil
1 cup chopped turkey (Sorry, I don’t have a scale here to weigh it as well.)
1/2 cup or 120ml cranberry jelly or jam
4 oz or 115g chopped Camembert (I leave the rind on but you can cut it off if it offends you.)
Preheat your oven to 350°F or 180°C and prepare your muffin pan by greasing it or lining it paper muffin cups. The cheese will stick as it melts out of the muffin tops, so grease the top of the muffin pan as well.
In a large bowl, mix together the flour, baking powder and salt.
Add in your chopped Camembert pieces and divide them with your fingers, coating them with the flour mixture so they don’t stick together again.
In another bowl, whisk together the milk, oil and eggs.
Cut the cranberry jelly into cubes.
Pour your wet ingredients into the dry ingredients and fold them together until just mixed.
Add in the turkey and cranberry jelly and fold gently, trying to keep the cranberry jam pieces whole.
Divide the batter evenly among the muffin cups.
Bake in the preheated oven about 20-25 minutes or until a toothpick inserted in the middle comes out clean.
Cool on a rack for a few minutes and then remove the muffins to cool completely.
We are staying in a delightful home, filled with eclectic decorations. I was struggling to find a horizontal space to place the muffins for a photograph. Here's the whole wonderful shelf.