I created these muffins a year ago as a way to overcome my squeamishness about eating organ meat. Since then, Victorious Muffins have become an absolute staple at our house, because:
- They freeze beautifully & reheat quickly (even from frozen) in the oven, making them a perfect AIP ‘fast food’;
- They provide a regular dosage of organ meat without ever having to decide ‘today is the day I am going to prepare & eat a weeks worth of liver’ (because that day might never come);
- They make me feel GREAT~! I specifically plan to have one for breakfast on days when I have to facilitate a challenging meeting or make an important presentation at work.
Over the past year we’ve tried all kinds:
- Ground elk, venison, water buffalo & lamb;
- Liver from ducks, lambs, cows, chickens & bison;
- Wild boar bacon, pork belly & wild boar belly;
- Various vegetable & herb combinations.
At the moment, Matthew is on an extreme gut-healing protocol that omits cured meats (no bacon~!) and allows very limited carbohydrates. Therefore, this version of the Victorious Offal Muffin recipe is the ‘Uncured Remix’. Unlike the original recipe, this remix is low-FODMAP & is also compliant with Matthew’s current protocol (as outlined by in her book Digestive Health with Real Food).
Victorious Offal Muffins: the uncured remix (AIP & low-FODMAP)
- 2 bunches (or a 1lb bin) of spinach
- ½ cup bone broth
- 1 lb liver (bison, lamb, veal, chicken or duck)
- 1 lb ground meat (lamb, beef, vension or elk)
- 1 lb pork belly (or wild boar belly), cut in bite-sized pieces
- ½ cup fresh herbs (basil, marjoram, sage, thyme, savory), chopped fine
- 1 tablespoon Himalyan salt
Preheat oven to 350. Fill the sink with hot soapy water, as you’ll probably want to wash your food processor right away.
Line a 12-muffin tin with paper muffins cups.
Trim the root ends & wash the spinach, unless your spinach is prewashed.
In a large saucepan, cook the spinach gently in the bone broth until thoroughly wilted.
Meanwhile, puree the liver in a food processor. Transfer the pureed liver to a large mixing bowl.
Don’t worry about scraping the food processor bowl out too thoroughly: just add the wilted spinach & bone broth in & whirl briefly again.
Mix the pureed liver, the spinach & bone broth puree, and all other ingredients thoroughly in a large bowl with your hands& heap each muffin cup with this mixture. Pack it in & pile it high.
Bake for 40 minutes.
Once cooled, these muffins freeze beautifully. To reheat, just pop one or more into a hot oven while you tidy the kitchen & prepare your vegetables.
For a meal that’s low-FODMAP & compliant with Carrot Tarragon Bisque.‘s gut-healing protocol, serve with