As I was perusing the meal plan for Jamie Eason’s LiveFit Trainer, I shuddered at the thought of eating something called a Turkey Muffin. Gross. Those two things should never go together!
I made a promise to myself that I would stick to the meal plan this time, and these little treats showed up on every single day of the program, so I dared myself to try them. A couple tweaks were made of course, because I find it impossible to leave a recipe as is, but for the most part I followed Jamie’s lead.
To see her original recipe, click here.
- 2 lbs Ground Turkey (or Chicken)
- 3 Egg Whites
- 1 cup Quick Cooking Oats
- 1 t Cumin
- ½ t Dried Thyme
- 2 tsp Dry Mustard
- ½ t Black Pepper
- 1 t Kosher Salt
- 2 t Ancho Chili Powder (this is not as spicy as the Chipotle Chili Spice if you’re like Justin and can’t handle it!)
- 2 T Garlic Powder
- 1 small Onion, minced
- 2 Celery Stalks, minced
- 10 – 12 Baby Carrots, minced
Preheat oven to 375°.
In a large bowl, combine all ingredients except the turkey and mix well. I do this to make sure all the spices get evenly distributed. It’s not all that pleasant when you get a big glob of black pepper or chili spice in one of your bites, so be sure you really mix well. Next, add the turkey and mix to incorporate. Here’s where you have to be careful though…if you mix too much, the muffin will come out super dense and tough. Most of the time I use my hands to do the mixing, but turkey has a tendency to be super sticky, so feel free to make a spatula do the work for you. No shame!
Divide the mixture into your lightly sprayed (with olive oil) muffin pan by forming a ball with your hands about the size of a racquetball. Bake for 40 minutes.
Cool completely before taking them out of the pan or you will have broken muffins.
These last me all week and I even share a few with Justin, I just store them in the fridge and reheat for a minutes in the microwave.
My favorite way to eat these is warm, on top of spinach with a scoop of non-fat cottage cheese. Trust me it’s good!