Protein Muffins

Ingredients

• Pam cooking spray

  Oil, original

  1 spray , about 1/3 second or 0.3g

• Ground turkey

  Poultry food products, raw

  16 oz or 456g

• Egg

  Whole, fresh eggs

  1 extra large or 56g

• Oatmeal

  Cereals, Quaker, dry rolled oats

  ½ cup or 40g

• Cumin

  Spices, cumin seed

  1 tsp, whole or 2g

• Thyme

  Spices, dried

  ¾ tsp, ground or 1g

• Mustard

  Prepared, yellow

  1 tsp or 1 packet or 5g

• Pepper

  Spices, black

  1 tsp or 2g

• Cayenne pepper

  Spices, red or cayenne

  1 pinch or 0.4g

• Garlic powder

  Spices

  1 tbsp or 10g

• Zucchini

  Summer squash, includes skin, raw

  1 small or 118g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

Directions

1. Heat the oven to 375°F. Lightly coat a standard muffin tin with nonstick cooking spray (or use liners).
2. In a large bowl, combine the ground turkey, egg, oats, cumin, thyme, mustard, black pepper, a pinch of cayenne, garlic powder, grated zucchini, and chopped scallions. Add salt to taste if using, then mix just until evenly combined.
3. Divide the mixture evenly among muffin cups, pressing lightly to fill and level the tops.
4. Bake until the centers read 165°F on an instant-read thermometer, about 25–30 minutes. Let rest 5 minutes before removing from the pan.