Lupin Cornbread Stuffing

Click to enlarge

Click to enlarge

I had 12 of my Lupin Corn Muffins I made this week leftover and decided to see what kind of stuffing they would make and I’m very impressed!  The slight bean lupin flavor didn’t come through at all and the stuffing didn’t come out yellow either!  Lupin flour can make baked goods VERY yellow!   I would not hesitate to use this corn muffin recipe for making stuffing I would be proud to serve to company. A word about allergy-prone readers:

CAUTION:  Lupin beans are technically a legume that is closely related to peanuts.  If you have a peanut allergy, there have been reports of some peanut sensitive people reacting negatively to lupin beans.  Although I’m not allergic to peanuts, I have discovered I am highly allergic to lupin flour an will not be doing any further experimenting with this low-carb flour.

This recipe would not be suitable until the legumes rung of the Atkins OWL carb ladder.


12 Lupin Corn Muffins:

3 oz. onion, chopped

3/4 c. celery, chopped

6 T. butter, unsalted

¼ c. parsley, chopped

2 eggs, beaten

1 c. homemade chicken broth

½ tsp. poultry seasoning: (I use this recipe: )

Dash ground thyme

Dash salt and pepper

DIRECTIONS:  Preheat oven to 350º.  Melt the butter in a skillet. Chop celery and onion and saute in the butter over high heat until tender.  Break up the corn muffins into fairly small bits in a large mixing bowl.  Add sauteed vegetables and parsley to the bowl.  Next add the spices, salt and pepper.  Beat and add in the eggs and chicken broth.  Stir well to blend.  Pour into greased rectangular baking dish.  Pop into 350º oven and bake for about 30 minutes or until center is set and top is browned.  Serve with pork, chicken, turkey, duck or other fowl or game.

NUTRITIONAL INFO:   Makes 10 servings, each contains:

231 calories

20.3 g  fat

5.13 g  carbs, 2.58 g  fiber, 2.55 g  NET CARBS

8.3 g  protein

298 mg sodium

144 mg potassium

11.5% RDA Vitamin A, 6% B12, 32% iron, 21% phosphorous, 7% riboflavin, 22% selenium


6 thoughts on “Lupin Cornbread Stuffing

  1. I use canned lupini beans from Unico, and make an amazing chocolate cupcake recipe that I hacked from another bean cupcake recipe from somewhere. They have no beany taste at all, and everyone who’s tasted them is amazed they are grain and sugar free. It’s good to know about the possible peanut sensitivity.
    I’ve never seen lupin flour here in Canada, and this is the first recipe I’ve come across calling for it.
    I adore your site. Thank you for all your amazing recipes!

    1. Interesting. I’ve never seen the whole beans in any stores here in the States. Maybe Italian import grocers carry them, but regular chain stores don’t. Whole Foods might carry. Oh well, I’m sure the flour is ground from the beans, so your cupcakes would probably cook the same. I’m delighted you enjoy my recipes. I’m passionate about sharing them with other low-carbers.

    1. Well, Jen, I’m finding it pretty tricky to get the hang of and not get the bean-y back taste I’m not fond of in the final product. But am having a few successes, along with a few no-go’s, as I experiment with it. I’m only posting the former. 🙂

  2. has lupino flour but it’s currently out of stock. When they get it back I’ll be making all your recipes with lupino flour. Thanks Peggy for all your innovative work! You rock!!

    1. Glad to be able to give you some new taste adventures to keep your low-carbing far from boring. Hope you enjoy these new recipes! I’m really having fun experimenting with this very high fiber, low-carb flour. It is challenging, however, to avoid getting so much as to turn everything yellow, and to prevent that “bean” taste from coming through too strong. With Lupin……less is better. 🙂

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