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Easy Turkey Muffins

Easy Turkey MuffinsThis 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

Ingredients:

  • 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

Directions:

  1. 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.
  2. 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.
  3. Add in the remaining ingredients and hand mix well.
  4. 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

 

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We’re a team of devoted dietitians who embrace the science behind healthy eating, and the crucial role your own body chemistry plays. When you need to know what eating well means to you, we’ll provide the what, why and how.

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