Turkey and Jalapeno Muffins

Start the day with a turkey and egg muffin full of protein – in fact, a baked mini omelet. Canola oil helps keep eggs tender and prevents them from sticking to the muffin baking pan.

INGREDIENTS

• 1 cup diced turkey ham
• 1 tbsp. diced onion
• 1 tbsp. canned pickled jalapeños (drained) in cubes
• 1/3 cup of epazote or chopped cilantro
• 4 lightly beaten eggs
• 1 tbsp. canola oil
• 1 tsp. ground black pepper
• spray canola oil

INSTRUCTIONS

• 1. Preheat the oven to 180 ° C (300 ° F).
• 2. In a small bowl, combine all ingredients except aerosolized canola oil.
• 3. Lightly sprinkle a muffin pan with spray canola oil and divide the mixture into 8 muffin cups.
• 4. Bake the muffins 40 minutes or until a toothpick comes out clean. You can serve the muffins hot or at room temperature.

REND

4 portions

PORTION SIZE

2 muffins

NUTRITIONAL ANALYSIS

Per portion

Calories 170

Total Fat 11 g

Saturated Fat 2.5 g

Cholesterol 230 mg

Carbohydrates 2 g

Fiber 0 g

Sugars 1 g

14 g protein

Sodium 490 mg

Potassium 99 mg