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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:

  1. Ground elk, venison, water buffalo & lamb;
  2. Liver from ducks, lambs, cows, chickens & bison;
  3. Wild boar bacon, pork belly & wild boar belly;
  4. 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).

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Victorious Offal Muffins: the Uncured Remix

from Biohack U 

  • 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 's gut-healing protocol, serve with Carrot Tarragon Bisque.

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