Yields approximately 24 muffins

As we were testing this recipe a friend stopped by. We shared a muffin with her and after one bite she exclaimed, “this is a lunch!” Yes! These muffins are a great way to enjoy the taste and nutritional benefits of fresh cranberries just starting to show up in our grocery stores. The muffins can be made with shredded chicken or turkey. As we begin thinking ahead for the holidays, these muffins can also be a delicious and unique way to use Thanksgiving leftovers. See our storage tips below for freezing and serving suggestions for a quick school day breakfast or lunchbox meal.

Ingredients:

• 1 package Breads from Anna Cranberry Pancake & Muffin Mix
• 2 jumbo eggs
• 2/3 cup milk or non dairy drink
• 1/3 cup oil(we recommend extra light tasting olive oil)
• 1 cup chopped fresh whole cranberries
• 3/4 cup toasted gluten free sunflower kernels*
• 1/2 cup shredded turkey (or chicken)
• 1/4 cup chopped fresh chives (or 1 teaspoon dried chives)
• 1 Tablespoon chopped fresh tarragon (or ½ teaspoon dried tarragon)

Directions:

1. Grease muffin tins or fill with paper liners.
2. In a medium-sized mixing bowl, combine eggs, liquid, and oil, and lightly beat.
3. Add mix and blend until well combined. Fold in cranberries, turkey, chives, tarragon, and sunflower kernels.
4. Fill standard muffin tins 2/3 full.
5. Bake at 350 degrees for 25-30 minutes.

*Toast sunflower kernels in a skillet over dry medium heat on the stovetop for 1-2 minutes until golden brown and aromatic. Shake the skillet frequently to avoid overbrowning, and remove from skillet immediately so they do not continue cooking.

Storage tips: Store muffins in airtight container in the refrigerator for up to a week or in the freezer for up to 3 months. If freezing muffins, thaw in refrigerator overnight to eat for breakfastor place a frozen muffin in your lunchbox in the morning to be ready to eat by lunch. Muffins are especially good if reheated in microwave or toaster oven.