These were made using a square muffin tin pan that accommodates 12 muffins!
Number of Servings 12
2 lbs. ground turkey (this cooks down to 75% depending on the fat content)
1 egg
Low sugar marinara sauce or salsa
3 Tbsp Flaxseed meal
4 Tbsp Parmesan cheese, shredded (I use the parm cheese in the shaker can)
1 tsp Onion powder
1 tsp Garlic powder
Crushed garlic (optional)
½ tsp Sage
To taste Onion flakes or minced
Mushrooms (optional)
Combine all ingredients except the marinara sauce and mix well. Add enough marinara to make the mixture just a little on the “wet”: side. With the mushrooms and squash, I ran both through about three pulses of my Ninja food processor before adding to the rest of the ingredients.
Place an even amount of the mixture into 12 muffin tins and bake at 350 for about 25-30 minutes. If you are going to freeze some of them, I'd bake for 25 minutes; then once they're defrosted and reheated, they will be the perfect texture and moisture level.
After removing from the oven, let it sit for 10-15 minutes before serving.
On the ground turkey, you will wind up with about 75% of the 2 lbs. of turkey after baking. For lean ground chicken, you’ll wind up with about 85% after baking.
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