Ingredients
12
12 servings
- •nonstick cooking spray, for greasing
- •2 cups whole wheat flour
- •1 teaspoon baking powder
- •½ teaspoon baking soda
- •1 teaspoon kosher salt
- •1 teaspoon black pepper
- •1 pinch sugar
- •3 large eggs
- •1 cup buttermilk, or 1 cup milk (240 ml) mixed with 1 teaspoon white vinegar
- •5 tablespoons unsalted butter, melted or olive oil
- •¾ cup turkey sausage, cooked
- •½ cup white onion, diced, caramelized
- •1 bell pepper, seeded and diced
- •⅓ cup sun-dried tomato, chopped
- •1 cup shredded mozzarella cheese
- •1 cup fresh spinach, chopped
- •¼ cup fresh basil, chopped
- •1 tablespoon italian seasoning
Instructions
- Preheat the oven to 350˚F (180˚C). Grease a 12-cup muffin tin with nonstick spray.
- Make the batter: In a large bowl, stir together the whole wheat flour, baking powder, baking soda, salt, pepper, and sugar. Set aside.
- In a medium bowl, whisk together the eggs, buttermilk, and butter.
- Add the turkey, onion, bell pepper, sun-dried tomatoes, mozzarella cheese, spinach, basil and Italian seasoning to the egg mixture and stir to combine.
- Pour the egg mixture into the dry ingredients and fold to combine, being careful not to overmix the batter.
- Using an ice cream scoop, divide the batter between the muffin cups, filling almost completely.
- Bake for 18 minutes, rotating the muffin tin halfway through baking, until browned on top and a toothpick inserted in the center of a muffin comes out clean.
- Let cool for 10 minutes before removing the muffins from the tin. Serve or store in the refrigerator for up to 5 days.
- Enjoy!
- Nutrition, per muffin - Calories: 188, Total fat: 9 grams, Sodium: 486 mg, Total carbs: 19 grams, Dietary fiber: 3 grams, Sugars: 2 grams, Protein: 10 grams
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