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Pumpkin Turkey Muffins

Preheat oven to 400F and prepare a muffin tin (cooking spray works well). In a nonstick skillet over medium heat, cook the onions & celery until softened, about 8 minutes. Add the mushrooms and garlic and cook for about 5 more minutes until vegetables are tender. Add the turkey, egg whites, oats, spices to a bowl and toss gently to combine. Then add the coooked vegetables. Divide the mixture . . .

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Servings: 12

Prep Time: 00:15

Cook Time: 00:30

Main Ingredients

1/2 cup celery, chopped

1 cup onion, chopped

8 oz of mushrooms of choice (baby bella or crimini work well)

3 garlic cloves, minced

1 lb ground turkey breast

1 cup pumpkin puree (not pumpkin pie filling)

1 egg white

1/3 cup rolled oats

2 tsp herb de provence spice blend or 1 tsp each fresh thyme & rosemary (minced)

salt and pepper to taste

1 tbsp coconut aminos, tamari or worcestirshire sauce

Preparation

1Preheat oven to 400F and prepare a muffin tin (cooking spray works well). In a nonstick skillet over medium heat, cook the onions & celery until softened, about 8 minutes. Add the mushrooms and garlic and cook for about 5 more minutes until vegetables are tender. Add the turkey, egg whites, oats, spices to a bowl and toss gently to combine. Then add the coooked vegetables. Divide the mixture evenly to the prepared muffin tin. I like to use a 1/3 cup measuring cup for each muffin. Bake for 25-30 minutes until cooked through. You can check one muffin by cutting in half to check for doneness as thsi will depend on your oven strength.

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