This recipe comes together easily and can be prepped a day ahead, so all you have to do is pop it in the oven. You can also prepare and then individually portion and freeze each turkey muffin, giving you a quick and easy protein source. Try enjoying one of these muffins alongside quinoa and steamed broccoli for a speedy dinner.
Makes: 12 turkey muffins / Prep Time: 10 minutes / Cook Time: 20-30 minutes
Lightly adapted from Triathlete Magazine
Photo: ylmworkshop flickr cc
- 5 lbs Lean Ground Turkey
- 1 Medium Carrot, finely diced
- 1 Medium Onion, finely diced
- 1 Celery Stalk, finely diced
- 1 Tbsp. Vegetable Oil
- 2 Tbsp Teriyaki Sauce (or Soy Sauce)
- 1 Egg, beaten
- 1 tsp Cumin
- 1 tsp dried parsley
- 1 tsp dried basil
- 1 tsp salt
- Preheat oven to 400 F. Line a muffin tin with liners, or lightly grease with your choice of non-hydrogenated margarine or vegetable oil. Set aside.
- In a medium pan, add the chopped carrot, onion and celery. Saute until vegetables are a little soft (approximately 3-5 minutes). Add in all spices and allow to cook for 1 minute. Transfer to a large bowl and allow to cool.
- Add in the remaining ingredients and hand mix well.
- Fill each muffin tin evenly with mixture. Bake for 20-30 minutes or until cooked all the way though (thermometer should register an internal temperature of 165 F).
Note: These will last in the fridge for 3 days, and can keep in the freezer for 3-4 months.
Nutrition Information: Per Muffin
Calories: 105 / Fat: 6 g / Carbohydrate: 2 g / Protein: 13 g
Recipe created by Amanda