Apple Thyme And Turkey Recipe
on Mini Cornbread Muffin
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Mini Cornbread Muffin
Apple-Thyme Turkey Topping
Assembly & Finish
Method
Mini Cornbread Muffin
- 1
Preheat and prepare pan
Preheat oven to 400°F (200°C). Lightly grease a standard 24-mini muffin tin with 1 tsp vegetable oil or spray and set aside.
- 2
Mix dry ingredients
In a medium bowl, whisk together 0.75 cups yellow cornmeal, 0.75 cups all-purpose flour, 1 tablespoon granulated sugar, 1 teaspoon baking powder, and 1/2 teaspoon salt until evenly combined.
- 3
Mix wet ingredients
In a separate bowl, whisk 1 large egg until pale. Add 1/2 cup buttermilk and 3 tablespoons melted butter; whisk until smooth.
- 4
Combine batter
Pour the wet mixture into the dry ingredients and stir gently just until combined. Do not overmix; a few small lumps are fine.
- 5
Fill and bake
Divide batter evenly among the 24 mini cups (about 1 tablespoon batter per cup). Bake at 400°F (200°C) for 10–12 minutes, or until tops are golden and a toothpick inserted into the center comes out clean.
- 6
Cool
Remove from oven and let muffins cool in pan 5 minutes, then transfer to a wire rack to cool completely. Keep warm if assembling immediately.
Apple-Thyme Turkey Topping
- 7
Prepare turkey
If your turkey is cold, warm the 8 oz cooked turkey lightly in a skillet or microwave until just warmed through. If shredded, break into small bite-sized pieces.
- 8
Sauté aromatics and apple
In a medium skillet over medium heat, melt 1 tablespoon unsalted butter. Add 1 minced shallot and sauté 1–2 minutes until softened and translucent. Add the diced apple and 1 tablespoon fresh thyme leaves; sauté 2–3 minutes more until apple is slightly softened but still holds shape.
- 9
Build sauce
Add 2 tablespoons apple cider (or chicken broth), 1 teaspoon maple syrup, 1/2 teaspoon Dijon mustard and 1 teaspoon lemon juice to the skillet. Stir to combine and bring to a gentle simmer for 1 minute to meld flavors.
- 10
Assembly & Finish
- 11
Top muffins
Split each mini cornbread muffin if desired. Spoon approximately 1 heaping tablespoon of the apple-thyme turkey mixture onto each muffin. If using, dot each with a small teaspoon of crumbled goat cheese (about 1/2 teaspoon per muffin).
- 12
Garnish and serve
Finish with a few fresh thyme leaves or a tiny sprig and, if desired, a few microgreens or baby arugula. Serve warm or at room temperature as an appetizer or small plate.
More from Secret Garden Tea Company
Was this page helpful?
Help improve this recipe for others.