Taco Muffins – Cooking In The Kitchen With Kids!
These are some cute little delicious Taco Muffins! Made with lean ground turkey, brown rice and vegetables, these are a a great dinner, lunch, appetizer or snack on the go! Great combination of lean protein and complex carbohydrates, one of these also makes a perfect after workout snack.
I brought my son into the kitchen with me today! I always encourage cooking with your kids whenever you can. It helps teach them healthy habits, how to prepare food for themselves (a valuable tool for their future), plus it is fun! Watch the video and see my little sous chef in action. 
These will make a fabulous appetizer for your Cinco de Mayo celebration with some Guacamole and Pico de Gallo! Serve on top of a salad and you have a wonderful dinner! Who doesn’t love food that looks like a muffin?!
You can easily freeze these also, simply cool, wrap and freeze. Make a double batch the next time you make them and stock up for quick lunches or snacks on the go! Simply warm in the microwave until heated through.
These are gluten free also!
Taco Muffins
Makes 12 muffins, plus a bit leftover for a snack.
Preheat oven to 450 degrees
2 tsp healthy oil/fat of your choice
20 oz lean ground turkey (or use 1 lb ground grass fed beef or buffalo, or ground chicken)
1 onion, minced
1 carrot, minced
1 bell pepper, minced
3 cloves garlic, minced
2 tsp chili powder
2 tsp ground cumin
2 pinches Kosher/sea salt
Fresh ground pepper to taste
2 cups cooked brown rice
2 eggs, beaten
1 cup shredded cheddar cheese
Heat a large skillet over medium high heat, when hot add oil, swirl to coat. Add the turkey, vegetables and seasoning. Saute, stirring often, until the turkey is beginning to brown. Pour into a large bowl with the brown rice. Add the eggs and cheese, stir gently to combine evenly. Pack into an oiled muffin tin. Bake for 20 minutes until browned and crispy. Run a knife around the edges and remove each muffin. Serve with sour cream and salsa if you wish. Enjoy!
Cheers, may your day be delicious!
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Healthy family & gluten free weeknight dinner menus to help take the guess work out of healthy eating! Chef-designed…and delicious!
Kirsten, I love this idea so much that I’m going to turn it vegan .. will let you know just how it turns out!
Great idea Elizabeth! Please share what you do.
I make a version for my family and my vegan personal chef clients substituting the turkey for mashed cooked quinoa and beans, subbing the egg with flax or chia seeds, ground, other than that mostly the same! SO good – this is my preference personally too. 
Oh Kirsten .. Your vegan exchanges sound wonderful! Red quinoa and beans sounds perfect with ground flax or chia – yummy! Will be fun to try different kinds of beans too. With your input all around, my work here is done ..
How many per person and how much goes into each cupcake tin? These look amazing.
Thanks!
Hi Terasina! It makes 12 muffins, so just divide the mixture evenly among the muffin tins, approximately 1/3 cup to start is what I do, then divide the rest of the mixture among the cups. Per person I would say 3, since it starts with 20 oz of meat, or you can use 1 lb of meat instead. But that is up to you! For kiddos 1 is probably plenty, same if using it as a snack. But for a nice dinner of 4-5 oz of protein each person, 3 is perfect! Enjoy!
These were absolutely delicious!!! BUT they didn’t stay together in muffin form. Any ideas why?
Hi there Karen! I’ve made these several times and they have always turned out, not sure what could be wrong! Maybe if the rice is very dry, if so just add an extra egg white, should be just right!