Turkey Flaxseed Muffins
Makes 12 muffins
Macros per muffin: 84 cal, fat 3g, carbs 4g, protein 12g, fibre 1g
1 lb ground turkey breast meat
1/2 cup ground flaxseed (1/4; cup whole flax ground in a coffee grinder yields 1/2 cup ground)
3 tbsp grated Parmesan
3 sprigs fresh rosemary, minced
3 cloves garlic, crushed or minced
1 large sweet potato, quartered and cooked
1 egg, beaten
1/4 tsp coarse sea salt
Preheat oven to 375F.
In a food processor, combine all ingredients and pulse until everything is well blended. If you don’t have a food processor, mash the sweet potatoes with a fork and combine well with the other ingredients using clean hands.
Spray a 12-muffin tin with cooking spray. Evenly divide mixture amongst muffin tins. Bake for 30 minutes. Let cool before serving.