Turkey corn-muffin-wiches
15 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 17 | ounces | Corn muffin mix |
| 4 | Whole egg whites, slightly beaten | |
| ⅔ | cup | Skim milk |
| 4 | cups | Turkey light meat, skinless, cooked and cubed |
| 1 | cup | Onions, chopped |
| 1 | cup | Red and green bell peppers, chopped |
| ½ | teaspoon | Sage |
Directions
Preheat oven to 400. Prepare 15 muffin pans with cooking spray; set aside.
Empty packages of corn muffin mixes into a mixing bowl. Add egg whites and milk. Mix well using a fork. Stir in turkey, onions, bell peppers, and sage. Spoon batter into prepared pans. Bake 15 minutes. Cool 5 minutes.
Per serving: 199 Calories; 4g Fat (19% calories from fat); 13g Protein; 26g Carbohydrate; 26mg Cholesterol; 318mg Sodium Serving Ideas : Serve warm or cold.
NOTES : These muffin-wiches can be prepared in advance and stored in an airtight plastic bag in the freezer for up to two months. Pop into the microwave to reheat for about 2 minutes.
Recipe by: Honeysuckle White Turkey Posted to Digest eat-lf.v097.n074 by matejka@... (Anita A. Matejka) on Mar 19, 1997