Pupcakes Recipe

Wet Ingredients:

3 lbs ground meat: beef, lamb, goat, venison or other game, turkey, or chicken

4 cups pureed beans (any non seasoned or sauced variety is fine, I prefer pintos)

4 cups pureed mixed vegetables (I buy large bags of mixed veggies, either corn, green beans & carrots or broccoli & cauliflower mix. Avoid spinach & cabbage)

8 cups cooked rice, bulgur, barley, millet, spelts or wheat. I’ve also had success with cooked potatoes or sweet potatoes.

4 eggs

2 – 4 cups liquid: I use the water I cooked the veggies in, stock, whey, milk, water or some combination. I nearly always use the maximum amount of liquid.

4 TBS Worcestershire sauce

Dry Ingredients:

4 cups Masa Harina flour or cornmeal

2 cups rolled oats

2 cups wheat germ

4 tsp garlic granules (not powder)

6 TBS Dr. Pitcairn’s Healthy Powder

3 tsp powdered eggshell*

 

Preheat oven to 350°  Generously grease four standard size 12 muffin tins with organic vegetable shortening,  lard or tallow from pastured pigs or cows.  This will make a huge difference when it’s time to remove the pupcakes from the tins. Do not skimp on the greasing or the pupcakes will stick to the tins and will not have a clean, crisp appearance.

Combine all dry ingredients in a bowl, set aside. 

In a very, very large bowl or stockpot, combine all your wet ingredients.  Mix thoroughly using your hand like a dough hook.

Carefully work in your dry ingredients until all is combined. Avoid overworking if possible.

Fill muffin tins with mixture, patting firmly to be sure each pupcake is well packed and rounded. Mound the tops nicely and pat into a clean edged, rounded muffin. If the edges are sloppy, the pupcakes will be harder to remove from the tins and the tops may break.

Place tins in preheated oven; set timer for 20 minutes.  In 20 minutes, rotate the tins on the bottom rack to the top and vice versa.  Bake 20 more minutes.  Pupcakes should be golden but not burned – if you overbake they form hard-ish crusts. Should this happen, don’t worry too much. Your pup will still be thrilled with his or her pupcakes.

Remove from oven and let cool in tins for about 10 - 15 minutes.  Remove pupcakes from tins and let cool COMPLETELY on a wire rack.  Once cool, you can pack into gallon zip lock freezer bags (16 is the perfect fit for one bag) or into a plastic freezer bin.

I like to freeze my pupcakes in a large covered bin first, then pack the frozen pupcakes into zip lock bags.  The bags won’t form so much ice inside which preserves the firm texture of the pupcakes and makes the bags look nicer.  If you don’t have the freezer space or patience for the extra freezing fussery, your completely cooled pupcakes will be just fine packed into the bags and popped directly into the freezer.  You’ll use them fast enough that freezer burn won’t be a problem.

Yield: 4 standard size muffin tins – 12 muffins per tin

Notes: This is actually a pretty forgiving recipe. The yield varies occasionally due to changes in bulk and moisture content of ingredients. Usually, I get exactly 48 pupcakes, however there are times when I may get a little more or less.

*I buy gorgeous free range eggs from my neighbor. The yolks stand tall, are a rich orange color and have thick, brown shells. Whenever I use eggs, I rinse out the shells and put them into a bowl I keep by the sink. When the bowl is full, I spread the shells out onto a baking sheet and bake them at 350° for 15 minutes.  I then grind them finely in the food processor – I like to combine eggshell, veggie and bean processing into one session, beginning with the eggshells while the processor is clean & dry. It can be a bit dusty, so I cover the food processor with a dish towel while the eggshells grind. When finished, spoon the powder into a clean, dry glass jar and store in the fridge.

 

 

 

 

 

 

 

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