Ground Turkey And Quinoa Muffins [Bulkbites.com]

• Servings: 2
• Time: 30 minutes

These super muffins are packed with protein, iron and good carbs, they are good for breakfast, mid- meal snack and take out. I use to make them for myself during my free time and store them to use over the week. They can be refrigerated for 3-4 days and reheat to use when you need a quick and healthy meal. You can substitute ground turkey with different kind of meat like ground chicken, beef or pork to get the different flavors. Making these muffins is very simple, bake them easily in muffins molds to serve one at a time. I use quinoa to avoid bread crumbs as it is more suitable for a bodybuilder. Let’s see the easiest recipe of ground turkey and quinoa muffins.

Nutrition

• calories: 340
• protein: 23
• carbs: 40
• fat: 10
• saturated fat: 2.34
• polyunsaturated fat: 3.31
• monounsaturated fat: 3.28
• cholesterol: 63
• sodium: 110
• potassium: 413
• dietary fiber: 3.46
• sugars: 0.74
• vitamin a: 38
• vitamin c: 1
• calcium: 58
• iron: 3
• magnesium: 0
• complex carbs: 35.8
• other fats: 1.07

Ingredients

• 2 serving Ground turkey, 93% lean, 7% fat, raw
• 0.2 cup Quinoa, cooked
• 0.5 unit Oat flour, partially debranned
• 1 medium Onions, spring or scallions (includes tops and bulb), raw
• 1 tbsp chopped Garlic
• 1 large Egg, white, raw, fresh
• 1 dash Salt, table
• 1 tbsp, ground Spices, pepper, black
• 1 tsp Spices, chili powder
• 1 gram Spices, italian style

Instructions

• Preheat the oven to 375 degree F. Grease a muffin tin with oil to avoid sticking.
• Mix ground turkey, cooked quinoa, egg white, oats, chili powder, Italian seasoning, salt, pepper, minced garlic and chopped onions.
• Combine all the ingredients by using your hands and form small balls with the mixture.
• Place the meat balls in the muffin tin and bake for 30 minutes or slightly brown from the top.
• Remove from the muffin molds and serve.