Happy belated Thanksgiving from Med Student Kitchen! We hope everyone was able to eat a bountiful feast and spend time with loved ones over the holiday. Over here, we have decided to skip the clusterf*ck that is Black Friday, opting instead to indulge in Thanksgiving leftovers and record-setting afternoon naps (EX: my brother woke up in time to eat lunch at noon and promptly went back to sleep until…6pm, just in time for dinner. Wow?)
If you roasted a turkey for Thanksgiving, you may be faced with more leftover turkey than you know what to do with. If you are like me and you have a pup who stared longingly and droolingly at the turkey on the counter all night long yesterday evening, then this recipe is a perfect way to use up a bit of leftover cooked turkey and treat your greedy little pup to some goodies.
Some of you may recall that the last time I wrote a recipe on this sadly neglected blog was some long lost time ago over summer, when Colt was only a 3.5-month old little rascal. Still rascally as ever, we just celebrated his 9-months “birthday” a few days ago. Yes, monthly birthdays are a real thing when you are a dog…!
He hated his party hat so much that he shot me all sorts of sass and wouldn’t even smile for the camera. After the hat came off and he ate his muffin though, he forgot all about it and licked the plate to catch every last crumb.
This recipe is Colt-tested and loved and I am sure your dog will love you even more and slobber your face in appreciation if you make these this week! I like to sub an approximately equal volume of dry kibble for a muffin and give one to him as a nice treat on top of his normal dry food.
For handy printable recipe, click HERE
Doggy “Pupcakes”: Turkey Oatmeal Muffins
Prep time: 5 min
Cook time: 25 min
Servings: 9 muffins
- 1 egg
- ½ cup apple sauce
- ¼ cup shredded carrot
- 1 cup cooked turkey, diced
- ½ tbsp. honey
- 1 cup rolled oats
- 1 tsp. baking soda
- ½ cup non-fat Greek yogurt
- Preheat oven to 350°F.
- Combine egg, peanut butter, apple sauce, and honey in a large bowl.
- Chop turkey into small ~1cm pieces. Make sure you have removed all bones!
- Fold in shredded carrots and diced turkey into above mixture. Gently stir in oats and baking soda. If mixture seems a little dry, add up to ¼ cup more apple sauce to make the batter wetter and more easily scoopable.
- Line a standard 12-muffin tin with 9 cupcake liners or spray lightly with cooking spray. Fill cupcake tins with prepared batter, leaving about a centimeter room from the top of the cup.
- Bake at 350°F for 25 minutes. Let cool to room temperature. Top muffins with 1 tbsp. of Greek yogurt as “frosting” just before serving. Optional: decorate with a small dog biscuit!
- Muffins can be stored in a covered container in the refrigerator for up to 1 week.