Breakfast Muffins
These muffins are the perfect addition to any rushed morning. Grab one and a cup of your favourite liquid (juice, coffee, tea) and you're good to go.
| Category: | Savoury |
Ingredients
Batter
| 454 g ground turkey |
| 1/4 tsp dried cayenne |
| 1/4 tsp dried oregano |
| 1/2 tsp dried basil |
| 1/4 tsp dried thyme |
| 2 tbsp maple syrup (divided) |
| 1 cup finely chopped mushrooms |
| 2 cup chopped spinach |
| 4 lg eggs |
| 1/4 cup milk |
| 1 cup cottage cheese |
| 1 tbsp olive oil |
| 1 1/2 cups Frankie's gluten-free all-purpose flour blend |
| 2 tsp baking powder |
| 1/2 tsp Kosher salt |
| 3 pieces green onions, finely chopped |
| 1 cup cheddar cheese - the older the better |
Breakfast Muffins Directions
Preheat your oven to 400°F or 204°C.
Combine in a bowl your turkey, herbs and spices and mix well.
In a pre-heated skillet pan add your butter and let it melt. Stir it around to coat the surface. Add your turkey, herbs and spices and allow to cook stirring occasionally.
Meanwhile chop your veggies up to small bite sized pieces. I used mushrooms and spinach in mine. You want roughly 3 cups of soft veggies. A soft veggie is something like: mushrooms, peppers, spinach, kale. If you want to use carrot, or cauliflower I would suggest steaming them for a few minutes before adding them into the mixture.
When the meat is fully cooked add half of the maple syrup and let cook for a few more minutes. Then remove and place in a clean bowl. Sautee the veggies (that may need it) for a few minutes. You might consider adding a bit more butter in the pan too to help with flavour and to prevent sticking. When softened remove from heat and add to the turkey. For the really soft veggies, like spinach, place this on top of the cooked meat and veggies to help soften it.
In another large bowl combine the wet ingredients and stir. Then add on top of this your dry ingredients including Frankie's gluten-free All-Purpose Flour blend. Don't add the cheese yet! Give the bowl a good stir and then add the meat/veggie mixture. Stir well to combine. I stirred in a way that I almost folded everything together and found that this worked best for mixing this up.
Add about 2/3 of the cheese and fold this into the batter. The rest is for the top.
Using a quarter cup scoop fill really well buttered muffin tins full. You should get 12 muffins per batch.
Bake for 23-27 minutes, but keep an eye on these. You want to see an internal temperature reading of 210°F or 99°C for the muffins to be fully baked.
Remove from oven and let cool. Store in an airtight container in the fridge for up to a week or flash freeze in your freezer for up to a few months.
I made this recipe with Frankie's gluten-free all-purpose flour blend, which works cup-for-cup with pretty much everything I throw at it. You can make this as good as I do without compromising on any quality. Order your bag at: glutenfreefrankies.com or visit: Amazon and search for Frankie's Flour.
Their flour is currently available in 2kg, 4kg, and 10kg amounts in Canada and 5lb in USA
