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: https://buttoni.wordpress.com/2013/05/17/lupin-flour-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: https://buttoni.wordpress.com/2010/11/20/dads-poultry-seasoning/ )
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:
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