by Matt Kadey, RD, author of Rocket Fuel: Power-Packed Food for Sports and Adventure.

Turkey Muffins

If your workout was dominated by a sweet deluge of gels and chews, these savory muffins will offer your palate a shred of comfort. They’re a tasty reward for getting through a tough workout, and they also contain a notable amount of protein to fire up muscle recovery and growth. They’re especially good when warmed in the microwave and then adorned with a touch of butter.

Rocket Fuel RF Turkey Muffins

Serves 12

2 teaspoons + 1/4 cup canola, grapeseed, or light olive oil
1 pound lean ground turkey
1 1/2 cups whole wheat pastry flour
1 tablespoon dried sage or 2 tablespoons chopped fresh sage
2 teaspoons garlic powder
1 tablespoon sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
2 large eggs
1 cup grated Parmesan cheese
1 1/4 cups 2% plain yogurt

Heat 2 teaspoons oil in a skillet over medium heat. Add turkey and cook until no longer pink, breaking up the meat into small pieces as it cooks. Remove turkey from pan and let cool.

Preheat oven to 350° F. In a large bowl, mix together flour, sage, garlic powder, sugar, baking powder, and baking soda. In a separate bowl, lightly beat eggs. Stir in cheese, yogurt, and 1/4 cup oil. Add wet ingredients to dry ingredients and mix gently. Fold in cooked turkey.

Divide mixture among 12 standard-sized silicone or greased metal muffin cups and bake for 20 minutes, or until a toothpick inserted into the center of a muffin comes out nearly clean. Let cool for a few minutes before unmolding and cooling completely on metal racks. Chill for up to 5 days or freeze for up to 1 month.

 

In Rocket Fuel, award-winning dietitian Matt Kadey offers up delicious, creative, and convenient real-food recipes to power your everyday exercise and weekend adventures.

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