Herbed Turkey Cupcakes

(As featured on PRIMAL COMPETITOR!)

I watched 4 hours straight of TiVo’d episodes of Cupcake Wars last night…and I felt like I wanted to kick a puppy the whole time because while no, cupcakes are not Paleo, they’re even moreso not competition-friendly.  Yes, I have a weekly cheat meal, but cheat meals are not even cheat meals anymore.  For example, Saturday night I went out with some co-workers and had two–TWO!!–glasses of red wine.  My ONE cheat for the week was red wine.  Um, if you know me at all, you’ll know that until I started this whole thing, two glasses of red wine did not constitute a cheat…two glasses of red wine was a well-balanced breakfast.  Just kidding.  Not really.  Um, wait, what?

OK back to cupcakes.  While I was about to chew my arm off watching bakers go nuts over their creations for the Match.com Wedding, I was also perusing M&F Hers and found a recipe for turkey meatballs.  It took a sec, but then I was like, HOLY CRAP…Meatballs + Cupcakes = Turkey Cupcakes.  No need to thank me, I’m just a genius like that.

To give these an extra nutrient boost and pump up the volume a bit, I minced a bunch of veggies and added them to the mix.  They’re super flavorful and moist this way and it’s a sneaky way to get extra veggies in at dinner or snack time.  They’re awesome cold for breakfast, too ;-)

INGREDIENTS

2 lbs Ground Turney

1 Duck Egg (or 1 chicken egg + 1 egg white)

1/2 Onion

1 Bell Pepper

3 c Fresh Spinach

1/4 t Black Pepper

1/4 t Dried Basil

1 t Dried Rosemary

INSTRUCTIONS

Finely mince the onion, spinach, and bell pepper using a food processor.  Combine with the turkey, egg, and seasonings.

Line 8 Muffin cups with foil liners–I used big ones so depending on the size of your tins you may end up with more.

Bake for 30-35 minutes at 350 degrees.

**Nutrition Facts**

(1/8 of Recipe)

Calories:  162

Fat:  9 g

Protein:  17.6 g

Carbs:  1.5 g

6 thoughts on “Herbed Turkey Cupcakes

  1. Love this! And almost exactly how I make my meatballs (beef, spinach, green pepper, and onion). I’m starting Whole30 this weekend so may need to try these as a daily breakfast staple!

  2. I wonder if you could make a tomato based “icing” for these. Something similar to ketchup but maybe a little thicker. Tomato paste and brown sugar maybe?

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