Thursday, June 20, 2013

Turkey Veggie Muffins

Happy Thursday! It feels like heaven here on the island right now; there is an amazing breeze and the windows are open. No AC needed and no miserable high heat/humidity combo. I love this kind of weather! In fact, I love it just as much as I love an easy grab-and-go snack/meal... this is why these Turkey Veggie Muffins are amazing! They're full of protein and healthy carbs. One is great for a snack and three or so (paired with some veggies) is great for a meal. They're so simple to make and so easy to reheat for later.
1 lb 93% lean ground turkey
1 cup oats
1 egg
1 carrot, peeled and finely chopped
1 celery stalk, peeled and finely chopped
1/2 teaspoon garlic powder
1/4 teaspoon cumin
1/4 teaspoon salt
1/2 teaspoon pepper
Drizzle Dijon mustard
Preheat oven to 350* F and grease a 12 cup muffin tin (cooking spray works wonders).
In a food processor or by hand, finely chop carrot and celery.
In a medium size bowl, beat egg and combine all ingredients until well incorporated.
Divide mixture among the 12 openings and bake for 30-35 minutes or until cooked through.


Let cool and store leftovers in the refrigerator.

What's your favorite go-to quick meal or snack?

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