Meat Muffins

I may have decided to call these “meat muffins” but they have more vegetables than meat. Check out the nutrition info and they’ll become a staple in your eating arsenal. Besides, they taste like Christmas!

Time: 50 minutes

Serves: 4


75g kale – roughly chopped
75g celery – roughly chopped
75g carrot – roughly chopped
75g onion – roughly chopped
10g parsley leaves
10g extra-virgin olive oil
450g ground turkey breast
1 large egg
5g kosher salt
0.5g fresh ground black pepper


Preheat oven to 190C (375F).

Pulse kale, celery, carrot, onion and parsley in a food processor and pulse until finely chopped.

Place a frying pan on medium heat. Add the olive oil. When the oil is hot, add the vegetable mixture. Sauté for five minutes. Remove from heat and let cool.

In a bowl, use your hands to combine the turkey, egg, salt, pepper and vegetable mixture.

Divide into eight and place into oiled muffin tins.

Bake for 25 minutes. Remove from oven and serve warm.

Get the PDF and nutrition info

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