Fresh Herb Muffins with Turkey Stuffing
I had some leftovers of turkey with mushrooms and walnuts - I had the stuffing, just didn´t know what to do with it... In between my book notes, printouts and post-its that grow in my kitchen shelves, there's been for ages this recipe of fresh herbs muffins, from the brilliant Clotilde of Chocolate & Zucchini. When my fingers touched this recipe, my decision was made.
Fresh Herb Muffins
adapted from Chocolate & Zucchini
(4 big muffins)
1/2 cup yogurt (125 grs)
3 tablespoons homemade pesto
3 tablespoons grated parmesan
1 1/4 cup all-purpose flour (150 grs)
1 tablespoon baking powder (11 grs)
1 tablespoon sesame seeds
salt & ground pepper
1 tablespoon parsley
3 tablespoons cilantro
Butter to grease and breadcrumbs to dust muffin tins
In a bowl, combine flour, baking powder, Parmesan and (roughly chopped) herbs. Using another bowl, whisk together the eggs, salt and pepper. Add yogurt and pesto and whisk again. Quickly, pour egg mixture into flour mixture and without over mixing, stir until combined. Pour batter into muffin tins (greased and dusted) and sprinkle with sesame seeds. Preheat the oven to 350° F (180º C) and bake for 20-25 minutes. (I also used some smoked turkey on top - more leftovers!)
Chop - precooked - turkey, mushrooms and walnuts. In a saucepan, heat this mixture, add some flour and milk, stirring until combined after each addition.
Cut muffins in half - after cooled - fill with a couple of tablespoons of stuffing. Serve with cherry tomatos (spilled with olive oil) and cooked in the oven for 10 minutes, red onion and green salad. Use remainder tomato juice and olive oil as a hot dressing for the salad.