Chicken/Acorn Squash Muffins

I've been trying a lot of recipe's the past couple of days, so I have leftovers.  I didn't want them to go to waste, but instead of just eating them as leftovers, I wanted to put them to use in other ways.

I found this recipe on Spark Recipes, and thought it was perfect.  Muffins that call for cooked chicken breast and 1/2 cooked acorn squash.  No flour.  I had both of the main ingredients in my fridge, so I thought I'd give it a try. 

Ingredients:

1 cooked chicken breast

1/2 cooked, peeled and deseeded acorn squash 

1 Tbsp coconut oil 

2 eggs 

1 tsp cinnamon 

2 tsp vanilla  

1 tsp baking soda

1/8 cup honey

Pre-heat oven to 350

Mix ingredients in a processor.

Put into well greased muffin pan or paper liners, about half full. (I would suggest paper liners)

Cook for 25 minutes or until golden brown and the muffins pop back up when you depress them with your finger.  Eat warm!

Makes 6-8 muffins.

This recipe could definitely use some tweaks, perhaps add fruit to it like in a mincemeat pie.  It's not garbage worthy (unless you eat it cold), but it's not great either.  It's healthy, good for the digestive system and was a decent way to put leftovers to use, but I'm sure I won't make it again.  My husband didn't like it and I didn't even attempt giving it to my toddlers, thus I'll be eating them as little protein type snacks to finish them off.