I had some ground turkey I needed to use, so went to Pinterest to see what might be interesting. Found this recipe on Gracious Pantry. Sounded really good. I did not have any Greek Herb Blend, but when I looked up a recipe for Greek Seasoning I had all the ingredients to make my own. I didn't have dried parsley as I abhor it. Left it out. Also cinnamon and nutmeg in savory dishes kind of overwhelms my taste buds. So, cut the amounts in half. That was just right for me. A hint of flavor that really added to the delight of these mini meatloaves. Other than being the shape of a muffin that's all they have in common with a muffin. I stuffed my muffin pan like the recipe said and got 12 not the 15 they listed. Really worked out for the best as I had one less muffin pan to clean. I didn't use muffin wrapper just a spray of vegetable oil. My turkey muffins were so moist and came right out of the pan. Mine were done in half the time. They weren't browned like the website, but that didn't matter. I was afraid if I cooked them longer they'd dry out. As they were they were perfect. A recipe that's already in my file for future use.
Greek Spinach & Feta Turkey Muffins
1 1/2 lbs. extra lean ground turkey
3 egg whites
2 T Greek herb blend (see below)
1 T garlic powder
6 oz. feta
2 cups frozen spinach
In a large mixing bowl, combine all ingredients, blending thoroughly by hand.
Fill your baking cups level to the top of the baking cup.
Bake at 350 F for approx. 20 - 25 minutes. Check these with a meat thermometer to be sure they are done. They should reach a minimum of 165 F. on the thermometer.
Allow to cool and store in the refrigerator. These freeze well and thaw quickly. Makes 12 muffins.
Makes 2 T of Greek Herb Blend: 1 tsp dried oregano,1 tsp salt, 3/4 tsp onion powder, 3/4 tsp garlic powder, 1/2 tsp cornstarch, 1/2 tsp black pepper, 1/2 tsp paprika, 1/4 tsp thyme, 1/8 tsp ground cinnamon, 1/8 tsp ground nutmeg
23 hours ago