Kick-Spiced Mini Turkey Muffins
These little meat muffins make a great snack or meal if you’re watching your carbs. Kick Ketchup can be mixed in equal proportions with regular organic ketchup or tomato paste to reduce spiciness. We used dark turkey, however, if using breast meat, adding 1/2 Tbsp olive or almond oil to the recipe makes for a juicier result. For standard muffin tins, the yield is roughly 10-12 depending on optional ingredients added. These freeze well.
  • melted gheeor oil
  • 1large egg
  • 1pound ground turkey
  • 1-1/2 tsp Worchestershire sauce
  • 1/2tsp saltmore or less
  • black pepperground
  • Kick Ketchup
Optional Ingredients
  • garlicminced
  • onionminced
  • carrot(s)grated
  • cuminor coriander, ground
  • parsleyor chives, fresh or dried
  1. Preheat oven to 375 degrees F. Brush 10-12 muffin cups with melted ghee or oil; set aside.
  2. Mix all main ingredients, and any optional ingredients together until completely combined.
  3. Scoop ΒΌ-cup into each muffin cup. Spread 1-2 tsp Kick Ketchup over the top of each. Bake for 30 minutes or until at least 170 degrees when checked with a meat thermometer.
  4. Cool a few minutes. Transfer to plates or a serving platter. Sprinkle with dried parsley or chives.