Thanksgiving Muffins (Paleo) |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 12 |
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Adapted from a recipe found on ... makes a nice set of mini-meatloafs... great for lunch, dinner, and leftovers! Ingredients:
1 lb extra lean ground turkey |
1 -2 large zucchini, shredded (about 2 cups) |
1 egg |
1 tablespoon almond flour |
1 teaspoon garlic powder |
1 teaspoon onion powder |
1 teaspoon dry mustard |
1/2 tablespoon worcestershire sauce (gluten free, if you can find it) |
1 teaspoon dried rosemary |
salt and pepper |
Directions:
1. Preheat oven to 350.
2. Mix all ingredients until well blended.
3. Line a muffin pan with paper liners. (Easier clean up).
4. Scoop out 1/4 of mixture into each muffin cup.
5. Bake 25 minutes.
6. Could also bake as meatloaf, just adjust time.
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