Making The Delicious Italian Turkey Muffins
It was day 11 of the 30 day Paleo Challenge. I was craving bacon… again, actually 5 out of the 11 days I ate bacon and lost 4 pounds… who woulda thought? These taste amazing and are super easy to have as a snack or for lunch the next day.
Ingredients:
2 lbs Ground Turkey Breast
12 Slices Pancetta
1 Yellow Onion (smaller in size or half of a large one)
3 Large kale leaves stem removed
1/3 cup pine nuts
1/3 cup of sundried tomato in olive oil
1/3 cup Ground Flax Seed
1 Egg
1 tsp apple cider vinegar
1 Handful of Basil
Favorite Seasonings:
Sea Salt
Black Pepper
Cumin
Smoked Paprika
Oregano
Process:
This recipe will make 12 muffins
1. Preheat oven to 450F
2. Combine turkey, seasonings, and egg in mixing bowl (do not mix yet)
3. In food processor combine all other ingredients
4. Mix in processor till ingredients resemble a pesto
5. Combine mixture with Turkey and hand mix together until fully combined
6. Distribute all the meat mixture in a muffin pan
7. Place 1 piece of Pancetta on top of each cupcake
8. Bake for 30 minutes
Note: I used cupcake liners in this recipe however I don’t recommend using them better just using a non-stick muffin pan.
