Meet the Muffin Tin - April Nutrition Tips, Week 3
Muffin tins are great tools to help you portion your protein when baking. The end results is a perfect 3-4 ounce portion (depending on the size of your muffin tin).
Try these two great recipes using the muffin tin!
Meatloaf Muffins:
Ingredients:
2 packages ground turkey (1 package of 99% fat free & 1 package of 93% fat free)
2 brown eggs
½ cup almond milk
1 Packet Low Sodium McCormick Meatloaf Mix
1/3 cup chopped veggies (celery, peppers, onions)
1/3 cup Panko or whole wheat bread crumbs
Directions:
Preheat oven to 375 degF
Mix all ingredients together
Evenly proportion into muffin pan (makes 10-12)
Bake for 20-22 minutes
Enjoy!
Meal Plan Blocks:
1 Meatloaf Muffin = 3 blocks protein + 1.5 blocks fat
Egg Muffins
Ingredients:
10 eggs
1 cup diced broccoli
½ cup diced onions
1 cup diced mushrooms
½ cup diced bell peppers
1 handful of spinach
salt and pepper to taste
Optional: ¾ pound ham sliced
Directions:
Preheat oven to 350 degF
Dice up all vegetables
In a large mixing bowl, whisk eggs then add in all the diced vegetables
Pour mixture in greased muffin pan (should fill about 8-10 muffins)
Bake for 18-20 minutes or until toothpick inserted in the middle comes out clean
Enjoy!
Meal Plan Blocks:
No Ham: 1 protein + 1 fat + ½ carb
With Ham: 2 protein + 1 fat + ½ carb
