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.
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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