These freeze really well, so I like to make this big batch and then I have easy, high protein snacks on hand. Big meatballs essentially, the muffin tray makes them easy to portion. If you find some fat cooks out, simply wipe it up with paper towel
Turkey Muffins
Ingredients
1kg turkey mince
4 large eggs, lightly whiskes
4 cups spinach, finely chopped (2-3 large leaves)
100g quinoa flakes
2 garlic clove, crushed
2 tsp dried basil
2 tsp dried oregano
2 tsp dried sage
1-2 tsp chili flakes
ground pepper
sea salt
olive or coconut oil spray
Method
Preheat a fan forced oven to 180°C. Lightly spray a muffin tray with olive oil or coconut oil.
In a large bowl, use a wooden spoon to mix turkey mince, whisked eggs, spinach, quinoa, herbs, garlic and chili until well combined.
Roughly measure out 12 handfuls of the mixture and roll into balls.
Add and remove from each as needed until each muffin is the same size.
Place each ball into the greased muffin tray and lightly press down.
Bake for 20-25 minutes, until golden brown. Allow to cool and remove from tray.