Turkey Muffins – Simple Eating in the Kitchen

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Pearland Personal Trainer, Houston, Personal Trainer, nutrition, weight loss

These are fantastic because they are single servings that you can keep for the week or divide among a table full of hungry people. Why are these good? Ground turkey is an excellent protein; the recipe uses better cooking alternatives like an egg white instead of whole eggs, olive oil, and oats instead of bread crumbs. Also included is a recipe for the accompanying mushroom sauce. Try these for something new and convenient:

Turkey Muffins

  • 3 cups ground turkey breast
  • 2 cloves garlic, finely minced
  • 1 medium Spanish onion, finely diced
  • 1 tbsp Dijon mustard
  • 1/4 tsp freshly chopped thyme
  • 2 egg whites
  • 1/4 cup milk
  • 1/2 cup crushed oats
  • 1 tbsp Worcestershire sauce
  • Splash of olive oil
  • Salt and pepper to taste
  1. In a small frying pan over medium high heat, gently cook the diced onion and garlic in a splash of vegetable oil until soft and tender, about four or five minutes. Once cooked remove from heat and allow to cool.
  2. In a large mixing bowl, place the ground turkey, egg, milk and breadcrumbs. Season well with salt and pepper.
  3. Add the cooked and cooled onion and garlic, followed by the Dijon mustard, Worcestershire sauce and mix thoroughly. You may wish to fry a little of the mixture up in the pan to taste and check for seasoning.
  4. Once satisfied that the seasoning is correct, divide the mixture into six or eight muffin piece sizes and place into a lightly oiled muffin pan. Bake in a pre-heated oven at 350F to 375F degrees for approximately 35 to 40 minutes.
  5. Serves 6 to 8

Mushroom Sauce

  • 2 cups mushrooms of your choice, sliced and diced
  • 1/2 cup chicken broth
  • 1/4 cup Madera
  • 1 tbsp butter
  • Splash of olive oil
  • Salt and pepper to taste
  1. In a frying pan over medium-high heat, begin to sauté the mushrooms in a splash of olive oil, stirring and seasoning with salt and pepper.
  2. Once the mushrooms begin to soften, add Madera and reduce by half.
  3. Add the chicken broth and reduce by half.
  4. Remove from heat, add the butter to enrich your sauce and serve.

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Exercise Physiologist, Personal Trainer, Wellness Coach, Author and Media Fitness Expert with over 20 years of experience in the health and fitness industry. Has served over 50,000 sessions from one-on-one, semi-private to large group BootCamp classes. Nationally and locally awarded Fitness expert on both ABC & CBS. Most recently developer of a new interactive Wellness and Lifestyle program for small to medium sized companies (Offshore and Onshore).

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