Turkey and Egg White Muffins

Protein-packed small bites you can take anywhere for a quick, wholesome, nutritional boost. Bring them along for a hike in the mountains or a long day in the office.

gluten free – high protein – dairy free – soy free – organic

mise en place: 10 minutes

prep time: 5 minutes

cook time: 30 minutes

creates: 12-14 muffins

tools we use

• measuring cups and spoons

• knife and cutting board

• mixing bowl or food processor

• muffin tin

• muffin baking cups

things you need

• 3 c cooked ground lean turkey*

• 1 c chopped broccoli or cauliflower*

• 1/2 c chopped white onion*

• 1 tsp granulated garlic*

• 1 tsp smoked paprika*

• 1/4 c nutritional yeast

• 2 c liquid egg whites*

• 1 c sprouted oats*

• S & P to taste

*organic

here’s how

• cook 3 c ground lean turkey

• preheat oven to 350 degrees

• in your food processor, pulse everything but the egg whites and oats until just combined, then add the egg whites and oats to hand mix

• if using mixing bowl, add all ingredients and mix well

• place baking cups into the muffin tin or grease oven baking pan with ghee or butter

• spoon in mixture to completely fill the cups

• place in oven and bake for 30 minutes or until fully set

helpful notes

• if the mixture seems too runny, let stand for 10 -15 minutes for the oats to soak up the egg whites; using quick oats might also help along the soaking process

• chia and flax seed can be added for an extra superfood boost

• muffins can be frozen, then thawed for later consumption

• chicken can be used in place of turkey, i sometimes use a mix of both
  

ideal sourcing of ingredients

• pasture raised, organic turkey

• pasture raised, organic eggs

• grass-fed, organic butter or ghee

• organic broccoli, cauliflower, onion, garlic, spices